Perfectly portioned, individually sized, Mini Pavlova Recipe. Ethereally light with a shatteringly crisp exterior and a marshmallowy interior, these personal pavs are what every summer needs!
In a small mixing bowl, whisk together the granulated sugar and cornstarch until everything is evenly combined. Set aside.
Preheat your oven to 275°F with your oven racks arranged in the center of the oven. Line a half sheet pan or cookie sheets with parchment paper or silpats.
Pour the liquid egg whites into the bowl of a stand mixer fitted with a whisk or a large mixing bowl if you're using a hand mixer.
Sprinkle the cream of tartar and salt over the surface, and begin whipping on low speed. After 30 seconds to 1 minute, raise the speed one setting. Slow raise the speed every 30 seconds until your each medium speed. Continue mixing on medium until the egg whites are frothy and the bubbles are small and even.
Raise the mixer speed to medium high, then begin using a spoon to slowly sprinkle the sugar mixture into the mixer, aiming for the wall of the mixer to avoid the sugar going POOF in your face. Do this about a tablespoon or so at a time, until all of the sugar has been incorporated. Let it go for about 3 to 4 minutes at this speed to help dissolve the sugar.
Add the vanilla, raise the mixer to high speed, and let 'er rip until the whites are thick and glossy, and you reach stiff peaks; this is likely to take about 4 to 5 minutes.
On a parchment or silpat lined baking sheet, use two tablespoons (the sort you eat with, not the measuring variety) to portion about 10 to 12 mounds. You'll scoop the meringue with one spoon and use the second one to coax it from the first one onto the sheet. Be sure to leave ample space between the mounds for air to circulate. Use the spoons to make an indentation to hold whatever goodies you intend to use to top your mini pavlova recipe.
Bake for 50-60 minutes, opening the oven door only once at about 30 minutes to rotate the pan from front to back, and -if using more than one pan- from top to bottom. Close the door as quickly and gently as possible and continue cooking for another 20-30 minutes, or until the exteriors are dry and crisp and the mini pavlova can be easily lifted from the parchment without sticking.
Allow the mini pavlovas to cool completely on the pan in the oven with the door closed.
Top as desired.
Store untopped mini pavlovas loosely wrapped at room temperature.