Mini Pavlovas with Kiwi Compote

Ideally, prepare the meringues a day before serving. Start whisking the egg whites at medium speed, and once foam begins to form, gradually whisk in the sugar. Whisk until you have a firm and glossy meringue (this takes a few minutes). Once it forms firm, but still quite flexible peaks (it should not run off the whisk), briefly whisk in the starch and vinegar at a lower speed. The meringue must be glossy and elastic, without bubbles. Be careful not to over-whisk, as this would cause problems during baking.

Prepare a baking sheet with parchment paper or another suitable mat (Teflon, silicone, etc.) and pipe the meringue into the desired shape. You can either make tall mounds with a spoon, creating a hollow in the center and shaping the sides with the spoon, or fill a piping bag with the meringue using your chosen nozzle (both round and star nozzles are suitable – e.g., an open star). Use the largest baking sheet possible. The meringues need space, and you only bake one sheet at a time, so you need to use all the meringue at once.

Preheat the oven to 140˚C (top and bottom heat).