Pavlova Cupcakes With Raspberry Sauce

1 . Stage

Preheat oven to 300° and line 2 standard 12-cup muffin tins with liners. 

2 . Stage

In the large bowl of a stand mixer fitted with the whisk attachment, beat egg whites and salt on medium speed until frothy. With the mixer running, very slowly add granulated sugar and continue to beat until egg whites are thick, glossy, and hold a stiff peak, 5 to 7 minutes.

3 . Stage

Add potato starch, vinegar, and vanilla and continue to beat until just combined. Transfer to a piping bag fitted with a large star tip. Pipe meringue into liners, filling to the top of cups. 

4 . Stage

Place muffin tins in oven and reduce oven temperature to 250°. Bake pavlova until risen and set, 30 minutes. Turn off oven and let cool in oven 1 hour. Try not to open oven door during baking or cooling.

5 . Stage

Meanwhile, in a medium pot over medium heat, combine raspberries, granulated sugar, potato starch, and lemon juice. Bring to a boil, stirring often, and cook until raspberries are completely broken down, 6 to 8 minutes.

6 . Stage

Strain sauce through a fine-mesh strainer into a medium bowl; discard solids. Let cool completely.

7 . Stage

Top pavlovas with a dollop of whipped cream. Spoon raspberry sauce over. 

8 . Stage

Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.