Mini Pavlova with Kiwi Compote

Ideally, prepare the bases the day before serving. Start beating the egg whites at medium speed, and when foam begins to form, gradually add 220 g of sugar. Beat until you get a firm and glossy meringue. When the meringue forms firm peaks, briefly incorporate the starch and vinegar at low speed.

Prepare a baking tray lined with baking paper. Place the meringue in the desired shape (mounds with an indentation or using a piping bag). Bake at 105°C (after preheating to 140°C) for 1 hour and 45 minutes. Let cool in the closed oven for at least 2 hours.

For the compote, use 600 g of peeled and cut kiwi. Set aside one third, and boil the rest with 55 g of sugar and lemon juice. Reserve 3 tablespoons of the cooked compote. After cooling, add the blended one third of kiwi to the compote to restore its green color.