Mini Strawberry Pavlovas

I had egg whites to use after using yolks for another recipe so I decided to make this sweet and airy dessert.  I love meringue.  It was all soft and marshmallow-y on the inside (see my photo below where I broke off part of the outer shell to get a view of the inside). Soooo good.   I chose to use store-bought whipped cream because that's what I had on hand.  As far as desserts go, it doesn't break the calorie bank that way.  Win-win.  Also, the shells kept well for several days.

Pavlova

(Makes 1 big 9" pavlova or 8 mini-pavlovas)

Ingredients:
4 egg whites (at room temperature)
1 cup sugar
1/2 tablespoon cornstarch
1 teaspoon vanilla extract
1 teaspoon white vinegar
Topping:
1 cup heavy cream
1/2 teaspoon vanilla
1 tablespoon sugar
2 cups fruit (diced, sliced, or whatever)

Directions:
Preheat oven to 275º and line one or two baking sheets with Silpat mats or parchment paper.

In one small bowl, mix together the sugar and cornstarch.  In another small bowl, mix the vanilla and vinegar.   In the large bowl of your electric mixer, pour the egg whites and beat at low speed to start, gradually increasing the speed to medium.  When the whites reach soft peaks and the beaters leave trail marks, start adding the sugar a few tablespoons at a time while also gradually increasing the speed so that you're at max speed by the time all the sugar is added.  Continue whipping until meringue holds stiff peaks.  Add the vanilla/vinegar and beat for another 20 seconds.

Immediately transfer the meringue to the prepared baking sheet, forming one big 9" circle on a single sheet or 8 smaller mounds on two sheets.  Even out the layer or create a dip in the center for the fruit.

Turn the heat down to 250º and bake for ~55-60 minutes for the large pavlova or ~40-45 minutes for the mini pavlovas.  They are done when the outside is dry to the touch, slightly browned, and sound hollow when tapped.    Turn the oven off, but leave the pavlovas in the oven with the door ajar until cooled off.   (Can be stored in plastic bags or airtight containers for several days at this point.)

Make the whipped cream by mixing together the cream, vanilla, and sugar until stiff peaks form.  Spread over the pavlova shells and top with fruit of your choice.