Light and crisp Mini Pink Pavlovas with whipped cream and fresh berries. A simple, elegant dessert perfect for brunch, holidays, or small gatherings.

3 large egg whites

3/4 cup granulated sugar

1 tsp cornstarch

1/2 tsp cream of tartar or 1 tsp lemon juice

1/2 tsp vanilla extract

1–2 drops pink food coloring or 1 tsp raspberry puree

1 cup whipped cream

1 cup mixed fresh berries (strawberries, raspberries, blueberries)

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1. Preheat oven to 250°F (120°C) and line two baking sheets with parchment paper.

2. Beat egg whites until soft peaks form. Add cream of tartar and continue beating.

3. Gradually add sugar, one tablespoon at a time, until glossy stiff peaks form.

4. Fold in cornstarch, vanilla, and pink coloring.

5. Pipe or spoon small nests onto the parchment paper.

6. Bake for 1 hour. Turn off oven and let cool inside with door slightly open.

7. Top cooled pavlovas with whipped cream and fresh berries just before serving.

Use clean, dry utensils for whipping egg whites.

Avoid making pavlovas on humid days.

Bake ahead and fill just before serving.

For natural color, use raspberry puree instead of food dye.