Line a baking sheet with parchment paper. Combine the powdered sugar and the cornstarch.
Add the granulated sugar to the egg whites.
Mix the egg whites as if cutting through them.
Whisk at a high speed with an electric hand mixer to make stiff foam. Bring out the sticky texture of the egg whites by beating for about 10 minutes.
Sift in the combined powder from Step 1 in 3 batches. Mix roughly with a rubber spatula after adding the powder each time. To avoid breaking the foam, do not press the foam with the flat side of the spatula while mixing.
Slide the spatula into the foam horizontally, scoop some of the foam, flip over the spatula towards you, and let the foam fall. Keep rotating the bowl during this step.
Pipe the meringue in circles on the baking sheet lined with the parchment paper, (or scoop the meringue with a spoon and spread out into a circle).
Attach a star shaped nozzle and make a wall by piping dots at the edge. If you make a double-layered wall, it will be firmer, (or make a wall roughly with a spoon).
If you have time, leave the meringue base for 20 to 30 minutes to let the surface dry. It makes the result look better. To let dry quickly, I recommend you to put it in front of a heater.
Pipe the extra meringue into small circles and bake with the meringue base. It is good for a small snack. Crushed almonds or walnuts are good to mix with meringue for a delicious flavor.
Bake at 120 ℃ for 30 to 40 minutes. Turn around the baking sheet every 10 minutes while baking. When baked, let cool for a while, then place on a rack and let cool again.
If you have time, it is recommended not to open the oven soon after baking to let dry in residual heat. (You can leave it overnight if you bake at night.)
Add the sugar and the vanilla extract to the heavy cream and whip. Pipe the whipped cream on the meringue base, and decorate the fruits. It's done.
The small meringues are crispy and tasty. The baking time is a little shorter than that for the pavlova, so please check the color and remove from the oven when baked.
Story Behind this Recipe
This recipe was made to recreate the dessert served at a place where my mother visited during her trip in England because she asked me to make something similar to the dessert. I used her travel photos and some meringue recipes as references to make this recipe. In England, people can buy meringue bases at supermarket, so they can make pavlovas just by decorating it with cream and fruits they like.
For the decoration, I cut strawberries in half and placed them on a thin layer of whipped cream. On top of that, I placed a thick layer of whipped cream, and on the cream, placed strawberries (sliced in 1/3 to 1/4) in a circle, starting from the edge and moving inward to the center. Strained yogurt is also good and refreshing.