1-First Step: Mise en Place Preheat your oven to 250°F (120°C). Ensure egg whites sit at room temperature for 30 minutes. This boosts volume in your meringue nests. Grease 24 muffin tins lightly or line with parchment for easy release. Measure sugar, vinegar, cornstarch, and vanilla nearby.

2-Second Step: Whip the Meringue Beat egg whites in a clean bowl until foamy, about 2 minutes. Gradually add 1 cup sugar, one tablespoon at a time, beating on high. Mix in 1 tsp vinegar, 1 tsp cornstarch, and 1 tsp vanilla. Continue until stiff peaks form, around 10 minutes total. The mixture turns glossy and holds shape when spoon lifted.

3-Third Step: Shape the Nests Spoon or pipe meringue into muffin tins, filling halfway. Use the back of a spoon to create a hollow center in each nest. This holds your fillings later. Smooth edges for even baking. Place in oven right away to avoid deflation.

4-Fourth Step: Bake and Cool Bake at 250°F for 1 hour. Turn off oven, leave nests inside for 2 hours with door closed. This dries them slowly for crisp exteriors and soft insides. Cool completely before handling. Total time: 30 minutes prep plus 3 hours bake/cool.

5-Fifth Step: Prepare Whipped Cream Filling Whip 1 cup heavy cream with 2 tbsp sugar and 1 tsp vanilla to soft peaks. Takes 2-3 minutes. Spoon 1-2 tsp into each cooled nest.

6-Final Step: Add Toppings and Serve Top with sliced strawberries, mint leaves, or other fruits. Serve immediately for best crunch. For inspiration on variations, see this detailed mini pavlovas recipe. Yields 24 perfect fruit topped pavlovas.