Mini Pavlova with Kiwi Compote

Ideally, prepare the meringue bases one 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 obtain 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 chopped 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 third of kiwi to the compote to restore its green color.