Meringues for Mini Pavlovas

 12  large egg whites
½  teaspoon cream of tartar
Kosher salt
3 cups granulated sugar, divided
1 teaspoon vanilla extract

Preheat the oven to 200 degrees F. Line 3 baking sheets with parchment paper. Using a small glass and a pencil, draw circles using a glass on each piece of paper. Turn the paper face-down on the baking sheets.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 2 cups of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining cup of sugar into the meringue. With a large pastry tip, pipe a disc of meringue inside each circle.  Pipe another layer around the edge to form the sides of the shells. Makes about 24-30 depending on the size of circles.

Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

To make pavlovas, fill with whipped cream, fresh berries, and drizzle with fruit coulis.