Mini Pavlova with Kiwi Compote

Ideally, prepare the meringue bases one day before serving. Beat the egg whites at medium speed. As soon as foam forms, gradually add 220 g of the sugar. Continue beating the mixture until a firm, glossy meringue forms. Once the meringue forms stiff peaks, briefly stir in the cornstarch and vinegar. The meringue must be glossy and elastic.

Line a baking sheet with parchment paper. Shape the meringue into the desired form – either use a spoon to create tall mounds with a hollow in the center or pipe the mixture with a piping bag. Preheat the oven to 140 °C (top/bottom heat).

Place the baking sheet on a lower rack in the oven and immediately reduce the temperature to 105 °C. Bake the Pavlovas for 1 hour and 45 minutes. After that, turn off the oven but leave it closed. The Pavlovas should rest and dry in it for at least 1.5 to 2 hours (preferably overnight).