1. Clean all your equipment with vinegar or lemon juice. There should be no speckle of dust, oil etc on your baking bowl, spoons etc.
2. Heat the oven to 110 and make sure the rack is in the middle.
3. Whisk the egg whites (on medium to high speed) till white peaks form, no over mixing! See this post here for more tips and suggestions.
4. Gradually while the mixer is running, add the sugar pausing in-between each addition giving the cake mixer time to whisk all the sugar into the egg whites.
5. Once all the sugar has been added, check by dabbing a little between your fingers, If you feel no sugar roughage between your fingers you can move on to the next step but if there is still sugar not well combined continue whisking.
6. Once the sugar has all been added and well combined turn the electric mixer off.
7. Add the vinegar and maizena and fold it all into the meringue mixture using a spatula.
8. Now using a clean vinegar wiped spoon and the spatula, gently drop spoonful's of the meringue mix onto the prepared oven tray. Make them fairly well spaced and use the back of a spoon if you want to make flat edges or you can let them take their own shape.
9. Drop the heat of the oven to 90 C, gently place the tray in the oven and bake for 1 hour 15 minutes.
10. When the timer goes off, turn the heat off and leave them in the oven to cool down for a further 3 hours. At which point you can open the oven and check them. If you are not serving immediately then leave them and decorate just before serving.

Crème Fraiche

1. Add the 2 creams and vanilla into a mixing bowl, whisk for a few seconds and use to fill the mini pavlovas. There was no sugar used in the cream but if you are wanting more sweetness you can add a tablespoon or 2 of icing sugar into your cream.
2. To fill the pavlovas, use a small cake fork to gently tap on the tip (top) and it will crack then continue making the hole as small or as big as you want. Fill with cream and decorate to you liking. Enjoy, Miranda xx