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1
Line a baking sheet with parchment paper.
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2
Combine the powdered sugar and the cornstarch.
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3
Add the granulated sugar to the egg whites.
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4
Mix the egg whites as if cutting through them.
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5
Whisk at a high speed with an electric hand mixer to make stiff foam.
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6
Bring out the sticky texture of the egg whites by beating for about 10 minutes.
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7
Sift in the combined powder from Step 1 in 3 batches.
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8
Mix roughly with a rubber spatula after adding the powder each time.
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9
To avoid breaking the foam, do not press the foam with the flat side of the spatula while mixing.
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10
Slide the spatula into the foam horizontally, scoop some of the foam, flip over the spatula towards you, and let the foam fall.
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11
Keep rotating the bowl during this step.
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12
Pipe the meringue in circles on the baking sheet lined with the parchment paper, (or scoop the meringue with a spoon and spread out into a circle).
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13
Attach a star shaped nozzle and make a wall by piping dots at the edge.
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14
If you make a double-layered wall, it will be firmer, (or make a wall roughly with a spoon).
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15
If you have time, leave the meringue base for 20 to 30 minutes to let the surface dry.
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16
It makes the result look better.
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17
To let dry quickly, I recommend you to put it in front of a heater.
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18
Pipe the extra meringue into small circles and bake with the meringue base.
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19
It is good for a small snack.
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20
Crushed almonds or walnuts are good to mix with meringue for a delicious flavor.
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21
Bake at 120 C for 30 to 40 minutes.
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22
Turn around the baking sheet every 10 minutes while baking.
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23
When baked, let cool for a while, then place on a rack and let cool again.
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24
If you have time, it is recommended not to open the oven soon after baking to let dry in residual heat.
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25
(You can leave it overnight if you bake at night.)
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26
Add the sugar and the vanilla extract to the heavy cream and whip.
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27
Pipe the whipped cream on the meringue base, and decorate the fruits.
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28
It's done.
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29
The small meringues are crispy and tasty.
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30
The baking time is a little shorter than that for the pavlova, so please check the color and remove from the oven when baked.
