Easy Mini Pavlova Recipe Little Meringue Clouds of Joy

Instructions:

1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites with the cream of tartar until soft peaks form.
3. Gradually add the sugar, one tablespoon at a time, beating continuously until the meringue is stiff, glossy, and smooth. The sugar should be completely dissolved.
4. Gently fold in the vanilla extract and white vinegar.
5. Transfer the meringue to a piping bag fitted with a large round tip (or use a spoon). Pipe or spoon 12 equal-sized mounds onto the prepared baking sheet, leaving some space between each.
6. Use the back of a spoon to create a shallow indentation in the center of each meringue. This will hold the cream and berries.
7. Bake for 1 hour to 1 hour 30 minutes, or until the meringues are crisp on the outside and easily lift off the parchment paper.
8. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar for at least an hour (or preferably overnight). This helps prevent cracking.
9. In a chilled bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Be careful not to over-beat.
10. Just before serving, spoon or pipe the whipped cream into the center of each meringue. Top with fresh berries. Serve immediately for the best texture.