Creating mini pavlovas is a straightforward process, but it’s crucial to follow each step carefully to ensure the perfect outcome.

1. Preheat the oven: Set your oven to 225°F (110°C).
2. Beat the egg whites: In a clean, dry bowl, beat the egg whites until soft peaks form. This will provide the structure needed for your pavlovas.
3. Add sugar gradually: Continue beating the egg whites while gradually adding the sugar. Beat until stiff peaks form, ensuring that the sugar has dissolved completely.
4. Incorporate vanilla and vinegar: Gently fold in the vanilla extract and vinegar. These ingredients help stabilize the meringue and add a hint of flavor.
5. Shape the meringues: Spoon or pipe small mounds of the meringue onto a parchment-lined baking sheet. Space them evenly to allow for expansion during baking.
6. Bake: Place your meringues in the oven and bake for 1 hour. After this, turn off the oven and let the meringues cool inside for another hour. This slow cooling process helps prevent cracking.
7. Whip the cream: In a separate bowl, whip the heavy cream until it becomes fluffy. This will be used to top your meringues.
8. Assemble the pavlovas: Once cooled, top each meringue with a generous dollop of whipped cream and a selection of fresh fruits.