Preheat the oven to 350 degrees F (You will drop the temperature down, just before baking). Line a baking sheet with parchment paper.
Mixing:
Using a handheld mixer or a stand mixer with a whisk attachment. Beat the egg whites until soft peaks form; about 4-6 minutes.
Add half of the sugar, beat the egg whites for 30 seconds, then add the second half and beat on high speed until stiff peaks form; about 3 minutes. Stiff peaks should hold steady and not move.
Use a rubber spatula to fold in the cream of tartar and cornstarch.
Forming:
Now the fun part! Place a zip-top bag inside of a large plastic cup or glass with the edges folded around the outside of the cup. Add the mixture to the zip-top bag. Remove the bag, massaging the mixture to one corner of the bag. Snip the corner off of the bag with scissors and pipe it into 4-6 mini pavlovas. Make sure they are equal in size for even baking. Use the back of a spoon to smooth out the center. Be sure to leave a dip in the center to hold the toppings. (see notes)
Baking:
Place the pavlovas in the oven and immediately REDUCE THE HEAT OF THE OVEN TO 200 DEGREES F! Bake the pavlovas until they are firm and dry; about 35 to 40 minutes. Be sure to rotate the baking sheet if browning occurs too much on one side, but limit the amount of cool air that is exposed to them by opening the oven.
When the pavlovas are firm and dry, turn off the oven, leaving them inside to cool down with the oven. When they are cool, use them right away or store them until needed at room temperature for 3 to 4 days.
Serving:
Mound the cool pavlovas with sweetened whipped cream and whatever toppings you desire. Serve immediately because this dessert will not hold up for more than 3 to 4 hours assembled.
Notes
Calories: Calories are calculated based on pavlova ingredients only. For more information about calorie calculations, please visit our Policies and Disclaimers Page.Sugar: This recipe calls for superfine sugar because it dissolves easier than regular sugar. Use superfine sugar to keep the pavlova from having a gritty texture. If you don’t have any on hand, make some yourself. Pulse regular granulated sugar in a clean spice grinder or in a food processor.Acid: No cream of tartar? No problem! Use vinegar (white or regular) or lemon juice to get the job done. It does not affect the taste.Eggs: Eggs separate easier when they are cold and less likely to break. However, when it comes to beating whites for meringue, they are best beaten at room temperature.Forming The Pavlova: You don’t need a fancy piping bag and you don’t even have to go through the trouble of piping the pavlova mixture at all. Simply dollop and smooth out with a spoon, making decorative peaks, if desired. You can also spread the pavlova mixture into a large circle (8-10) inches to form a large cake. Just make sure you leave a dip in the center to hold your toppings. Adjust your cooking time to 90 minutes. Make-Ahead: Unfortunately pavlova cannot be frozen. Eat up the pavlova stored at room temperature within 4 days and toss any leftovers.Recipe adapted from SallysBakingAddiction.com - Thanks, Sally!
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