Mini Pavlovas With Fresh Berries

By shauna

Ingredients

• 5 Egg Whites (from free range eggs)
• 11/4 C. Granulated Sugar
• 1 Tbsp. + 1 tsp Cornstarch
• 1 tsp White Wine Vinegar
• 1/2 tsp. Pure Vanilla Extract
• Vanilla-Infused Whipped Cream
• 1 Pint Each Raspberries, blackberries & blueberries

Preparation

Step 1

Preheat oven to 250. Line a baking sheet with parchment paper. In a lg. mixer, whip the egg whites till soft peaks form, then gradually add the sugar, 1 Tbsp at a time, every few minutes. Add the cornstarch, white wine vinegar & vanilla, continuing to beat till incorporated. Using a pastry bag, pipe the mixture into 2" rounds onto the baking sheet. Bake for 45 min, or till the meringues are no longer soft & can be easily picked up from the sheet. Let rest till completely cool. Meringues can be made in advance & stored at room temp in a dry place. When ready to serve, gently twist the tops off the meringues & set aside. Add a dollop of fresh whipped cream & place a selection of berries inside. Place the tops back on & serve.