3 egg whites

1 pinch cream of tartar

3/4 cup (180 ml) icing sugar

Preheat the oven to 100 ºC (200 ºF). Line two baking sheets with parchment paper.

In a bowl, beat the egg whites and cream of tartar until the mixture is frothy. Gradually add the sugar and beat until stiff peaks form.

With a spoon or a pastry bag fitted with a round or fluted tip, on the baking sheets, form small discs of meringue the size of 2$ coins.

Bake for about 40 minutes. If the meringues on one of the two baking sheets begin to brown, rotate the sheets in the oven. After baking, let the meringues dry in the oven for a few hours, with the door ajar.

If after 12 hours, the meringues are not completely dry, cook for another ten minutes in the oven. Let dry.

To serve, fill the mini pavlovas with whipped cream and a raspberry or a mango slice, lime spread and a berry.

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