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1
Pre heat oven to 400 degrees Fahrenheit.
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2
Beat egg whites with salt using an electric mixer until they form a stiff peak. (This can take 5 - 10 minutes, depending on weather and humidity).
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3
Gradually add fine granulated sugar (quarter of a cup at a time) beating at full speed until all sugar is added. Mixture should look white, glossy and stiff.
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4
Using a spatula, fold in vinegar and vanilla.
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5
Set out mini cupcake cases inside a mini muffin tin/baker tray.
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6
Using a mini ice cream scoop or teaspoon, scoop out mixture and place into cupcake cases. This doesn't have to be neat, you want to sculpt it so it forms a slight dip in the middle (as this is where the cream and topping will go when it is cooked and cooled.
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7
Reduce heat in the oven to 300F and bake 20- 30 minutes.
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8
Turn off oven and leave pavlovas in oven until completely cooled (or overnight for the ultimate sticky pavlova sensation!).
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9
Roast hazelnuts under broiler for a few minutes (watch carefully as they can easily burn!). Remove husks and crush, using a mortar and pestle - do not over crush, keep it rustic.
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10
Whip cream using electric mixer.
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11
Add a dollop of cream to the top of each pavlova, and decorate with berries, mint
