Pavlovas with Mixed Berries - egg whites

Method

• Preheat the oven to 200F.
• Line a baking sheet with parchment paper; set aside.
• In the heatproof bowl of an electric mixer set over a pan of simmering water, combine egg whites, granulated sugar, and salt.
• Whisk constantly until the sugar has dissolved and the egg mixture is warm to the touch, about 2 minutes.
• Attach the bowl to the mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 2 to 4 minutes.
• Beat in the vanilla.
• Using a large spoon, scoop six fluffy mounds of meringue, each about 3 1/2 inches in diameter, onto the prepared baking sheet.
• Using the back of the spoon, form a well in the center of each mound, being careful not to make meringue too thin in the center.
• Dust mounds lightly with confectioners sugar.
• Bake until just dry to the touch but still white in color, about 1 1/2 hours.
• Transfer sheet to a wire rack and let meringues cool completely before carefully easing them off the parchment.
• Meringues can be kept in an airtight container at room temperature for up to 1 day.
• When ready to serve, combine creme fraiche with 4 1/2 tablespoons confectioners sugar in a medium bowl.
• Whisk until soft peaks form.
• Divide creme-fraiche mixture among meringues, dolloping it in the wells.
• Garnish with fruit.
• Spoonfuls of the thick meringue are dropped onto a parchment-lined baking sheet; the same spoon is used to create a well in the center of each mound.
• A light dusting of confectioners sugar will help them dry during baking.