Delicious mini pavlovas made from whipped egg whites, filled with whipped cream and topped with fresh berries, perfect for celebrating Mother's Day. These pavlovas can be made ahead and stored, making them a convenient yet elegant dessert option.
1: Preheat your oven to 200°F and line a large baking sheet with parchment paper.
2: In a stand mixer, beat the egg whites on high speed for about 1-2 minutes until soft peaks form.
3: Gradually add in the sugar and beat on high speed for 10 minutes, or until stiff peaks form.
4: Fold in the lemon juice and vanilla extract, then gently mix in the corn starch until well blended.
5: Pipe meringue into 3 to 3 1/2-inch wide nests onto the parchment paper, indenting the center with a spoon.
6: Bake for 1 hour and 15 minutes, then turn off the oven and let sit inside until completely cooled, about 3-4 hours.
7: For the whipped cream, beat cold whipping cream with powdered sugar in a cold bowl for 2-2 1/2 minutes until thick.
8: Once the pavlovas are cooled, pipe whipped cream into the indentation and top with fresh berries.
