Instructions

1. Preheat the oven to 220F.
2. Place the egg whites, sugar, and vanilla in a bowl and beat until stiff peaks form and it is light and poofy like a meringue.
3. Lay parchment paper on two large cookie sheets.
4. Spoon out 9 round 4" circles of the egg white mixture, making sure they are flat and that there is a slight depression in the middle of each circle, which will hold the whipped cream and fruit.
5. Bake for an hour until the pavlovas are hard on the outside.
6. Turn off the oven and let the pavlovas sit in the oven with the door open for approximately 30 minutes.
7. Take the pavlovas out and let them cool completely before moving on to the next step.
8. To make whipped cream combine the heavy cream and sugar and beat on high for several minutes until it forms stiff peaks, or a little less if you like a looser whipped cream.
9. Fill each pavlova with whiped cream and decorate with the sliced fruit as desired.
10. Enjoy!