These might just be the perfect dessert for a hot summer day. Light and refreshing and just sweet enough. I like making them in mini form for easier serving also!
Preheat oven to 300 degrees F. In a stand mixer, add egg whites and a pinch of salt. Mix with the whisk attachment on medium-high speed until it gets foamy. Then add in sugar in 3-4 batches along with cornstarch and almond extract. Continue to whisk meringue mixture on high speed until it forms very stiff peaks that are glossy and smooth.
Divide mixture on a baking sheet lined with parchment paper into six even mounds.
Once pavlovas go in the oven, reduce heat to 250 degrees F. Bake for 50-60 minutes until the pavlovas are completely set on the outside and very slightly browned around the edges. If in doubt, leave them in an extra 5-10 minutes.
Remove from the oven and let cool.
Meanwhile, stir together berries with sugar. I like a mix of strawberries, blueberries, and raspberries. Let sit for 20 minutes.
Make whipped cream why whipping together heavy whipping cream with sugar and almond extract.
To serve mini pavlovas, use a spoon to crack into one a bit, making a well in the center. Then spoon in whipping cream and top with berries.
Pavlovas will store okay at room temperature, covered loosely, for one day. Top right before serving.