Valentine Mini Pavlovas

 Valentine Pavlovas

6 egg whites-room temperature 

1 1/2 cups granulated sugar

2 teaspoons lemon juice

2 teaspoons vanilla extract

2 teaspoons cornstarch 

Whip egg whites with a stand mixer or a hand mixer on medium and then high, adding sugar 1/4 cup at a time, until incorporated. 

Continue to beat egg whites until stiff peaks form. Add the vanilla and lemon juice, fold in the cornstarch.

Using a spoon or piping bag, on parchment lined baking sheets, create 10-12  hearts. Use the back of a spoon to create a slight indent in the center of each heart.

Bake the meringues in a preheated 200 degree oven on the middle oven rack, for 1 hour and 15 minutes. Turn oven off and allow the heart-shaped meringues too cool completely for two hours Do NOT open the oven door while these cool.

Once cool, store the baked meringue hearts in an airtight container at room temperature until ready to serve. (Up to 3 days)

When ready to serve, fill each heart with whipped cream, and top with fruit.  (We used raspberries, and strawberries and sprinkled with chopped pistachios.) Dust with powdered sugar if desired.