- Preheat the oven to 100 ºC (200 ºF). Line two baking sheets with parchment paper.
- In a bowl, beat the egg whites and cream of tartar until the mixture is frothy. Gradually add the sugar and beat until stiff peaks form.
- With a spoon or a pastry bag fitted with a round or fluted tip, on the baking sheets, form small discs of meringue the size of 2$ coins.
- Bake for about 40 minutes. If the meringues on one of the two baking sheets begin to brown, rotate the sheets in the oven. After baking, let the meringues dry in the oven for a few hours, with the door ajar.
- If after 12 hours, the meringues are not completely dry, cook for another ten minutes in the oven. Let dry.
- To serve, fill the mini pavlovas with whipped cream and a raspberry or a mango slice, lime spread and a berry.
Cream of tartar is a winemaking byproduct. This calcium deposits binds to the wine barrels. Once collected, the deposit is grinded, purified, dehydrated and grinded again into a fine powder. It is used, for example, for meringue, angelfood cakes, souffles, etc.. Cream of tartar helps stabilize the whipped egg whites. Using it prevents whipped egg whites from drying out. You can also uses cream of tartar to prevent sugar crystallization in syrups.