This Mini Pavlova is crisp on the outside and has a marshmallow soft insides. Top it with whipped cream and fruit for the perfect pretty and delicious dessert.
Line a cookie sheet with brown paper bag or parchment paper
In a large bowl, beat eggs whites and cream of tartar until foamy.
Gradually add in sugar, a little at a time, beating continuously at high speed until sugar is dissolved and stiff peaks form. About 4-5 minutes.
Beat in vanilla. Beat for 1-2 more minutes.
Form mini pavlovas into 3-4 inch circles on the parchment paper, leaving 1 - 1 1/2 inches between circles. Will make 6-8 pavlovas depending on size.
Place in oven and immediately reduce heat to 250 degrees F.
Bake for 40-50 minutes or until firm and dry to touch. Turn off oven and just let the pavlova's sit in the oven as it cools down or overnight or until I'm ready to use them or store in an airtight container.
Top with whipped cream, and berries
Notes
Separate egg whites from egg yolks while the eggs are cold.
Use allow egg whites to come to room temperature before whipping them with the sugar.
When separating your eggs be sure not to get any yolk into the white, this will prevent the whites from whipping correctly.
Be sure your mixing bowl and beater are nice and clean. Dirt in the bowl can cause your egg whites not to whip properly.
If using a hand mixer use a glass or metal bowl, not a plastic bowl.