Preheat your oven to 300. In a large stand mixer, whip the egg whites until stiff. Then, slowly add the sugar, 1 tbsp at a time, beating well in between additions.
Once all the sugar is added, mix for an additional 5 minutes until the mixture is thick and glossy. Scoop down the sides and add the white vinegar and vanilla. Mix for another 5 minutes, or until the sugar is totally incorporated.
Scoop a heaping 1/2 cup of the mixture onto a parchment paper lined baking sheet. Using the back of a spoon, create a little well in the middle — this is where the filling will go. Repeat with the rest of the mixture.
Put the mini pavlovas into the oven and turn the oven temp down to 250 degrees and cook for 1 hour & 45 min. Once cooked, turn off the oven and leave the mini pavs in to cool. DON’T OPEN THE OVEN UNTIL THEY ARE COMPLETELY COOLED. Like for 3-4 hours.
Once they are cooled, whisk the heavy cream until stiff peaks form. Top each pavlova with a scoop of whipped cream, raspberries, and shaved chocolate.
