Making Mini Pavlovas can be done effortlessly when following these steps:

1. Preheat the Oven: Set your oven to 225°F (110°C). Line a baking sheet with parchment paper, creating a circle as a guide for the size of your Pavlovas.

2. Whip the Egg Whites: In a clean bowl, beat the egg whites using an electric mixer until soft peaks form.

3. Add Sugar Gradually: While continuing to beat the egg whites, add the granulated sugar one tablespoon at a time. This allows for the sugar to dissolve completely.

4. Add Vinegar and Cornstarch: Once the mixture is glossy and stiff peaks form, gently fold in the vinegar and cornstarch. This helps create the gentle, chewy inside of the Pavlova.

5. Form the Pavlovas: Spoon small amounts of the meringue onto the prepared parchment paper, using a spatula to create nests or disks roughly the size of a small palm. Make a slight dip in the center to hold toppings later.

6. Bake: Place in the preheated oven and bake for about 1 hour. The Pavlovas should appear dry and slightly crisp on the outside. Turn off the oven and leave them inside to cool down completely.

7. Prepare Whipped Cream: While the Pavlovas cool, whip the heavy cream and powdered sugar together until soft peaks form.

8. Top the Pavlovas: Once cooled, carefully remove the Pavlovas from the parchment paper. Spoon a dollop of whipped cream into the center of each Pavlova.

9. Add Fruit: Top with your choice of fresh fruit. Arrange beautifully for a stunning visual appeal.

10. Garnish: Add mint leaves for a refreshing touch if desired.