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1
Preheat oven to 225 F.
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2
In the bowl of a stand mixer, place the egg whites, cream of tartar, vanilla bean paste, and salt; use a whisk to mix the ingredients and break up the eggs until they're frothy.
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3
Place the bowl on the stand mixer and use whip attachment to whip egg whites until they reach soft peaks; sprinkle sugar in slowly and continue whipping until the whites are glossy and they reach the stiff peak stage.
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4
Place meringue in a large pastry bag fitted with a large round tip or use a spoon to form 4-inch circles of meringue on parchment paper lined sheet pans.
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5
Bake meringue disks for 90 minutes, then turn the oven off and allow meringues to cool completely without opening the door (I often leave them in there overnight).
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6
Store in an airtight container. Makes at least twelve 4-inch meringue disks.
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7
To make 6 pavlovas: Place 6 meringue disks on dessert plates; top with 1/2 cup of whipped cream and 1/3 cup mixed berries. Serve right away.
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8
Note: For best results, do not attempt to make meringues in high humidity conditions.
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9
For the whipped cream: Combine the whipped cream ingredients in a medium sized bowl. Use a whisk or handheld electric beater to whip until doubled in volume.
