Preheat the oven to 140℃ (120℃ fan)/275°F/gas mark 1. Line a baking sheet with baking parchment or a reusable baking liner.
Using an electric whisk, whisk 2 large egg whites with a pinch of salt until standing in soft peaks. Gradually add 125g (4oz) caster sugar a spoonful at a time and continue whisking until all the sugar has been added and the meringue is thick and glossy.
Spoon the meringue into a piping bag itted with a star nozzle and pipe about 24-26 cicrle of meringue about 5cm (2in across). Make a small dip in the centre of each with a teaspoon.
Place the meringues in the oven and reduce the oven temperature to 120℃ (1o0℃ fan)/250°F/gas mark ½. Bake for 20 minutes. Turn off the oven and do not open the door. Allow the meringues to continue to dry out in the cooling oven for at least 2 hours.
To make Lemon and Blueberry mini Pavlova Bites
Lightly whip 200ml (7floz) double cream until just standing in soft peaks. Fold in 4 tablespoon lemon curd and marble through the cream. Fill the pavlovas and top each with a few blueberries.
OR To make Raspberry and Pistachio Mini Pavlova Bites
Mash 100g (3½oz) raspberries with 1 tablespoon icing sugar and 1 tablespoon orange flavoured liqueur (if using) with a fork. Fold into 200ml (7floz) lightly whipped double cream.
Spoon onto the mini pavlovas and top with a fresh raspberry and chopped pistachios.
This recipe makes enough mini pavlovas to fill with one or other of the fillings. To serve a mixture of both, double the quantity of meringues to make twice as many mini pavlovas.