Draw 5 cm circles on two sheets of parchment paper, leaving a small gap between each circle.
Turn the paper over.
Grease two baking trays and line with the parchment paper.

Preheat the oven to 100ºC.
Fit the Beaters.
Add egg whites into a mixing bowl.
Whisk for 2 minutes on speed Max, until foamy.
Then add sugar slowly while the machine is running.
Whisk for 5 minutes on speed Max, until soft peaks form.

Spoon a large dessert spoon of meringue into the middle of one of the circles on the parchment paper.
Using the back of a spoon, gently spread the meringue to the edges of the circle and create a well in the centre.
Tip: This creates a cup where the whipped cream and fruit will sit.
Bake for 1 hour at 100ºC.
Remove from the oven and let cool.

Clean and fit the Beaters.
Add whipping cream and icing sugar into a clean mixing bowl.
Mix for 1 minute 30 seconds on speed Max, until soft peaks form.
Transfer the cream into a piping bag fitted with an open star tip.
Chill in the fridge until needed.

Pipe a little cream into the pavlovas.
Decorate with your chosen fruit and dust with icing sugar.

Serve.