Add the the berries, sugar, and vanilla bean paste to a large bowl. Mix to combine. Cover and set aside in room temperature for 30-45 minutes, allowing the fruit to soften slightly and release their juices. Place in the refrigerator until ready to use.

Preheat oven to 250°Fahrenheit and line 2 large cookie sheets with parchment paper. Set aside.

In a stand mixer fitted with a whisk attachment, whip the egg whites on medium/high speed until foamy. Add the cream of tartar and salt, and in a steam add the granulated sugar. Increase the speed to high and continue to whip until glossy and medium peaks form, about 2-3 minutes. Add in the vanilla bean paste and whip over high speed until the mixture forms stiff peaks, another 1 1/2 - 2 minutes.

Fit a piping bag with a round or decorative star tip. Place the piping bag inside a deep measuring cup and scoop meringue inside the piping bag. Give it a turn or two to seal shut.

Begin by piping a large dot in the center of your meringue nest. Squeeze the piping bag and in one continuous motion make a tight, but larger circle around the dot twice. Lift the piping bag and then go around once more right above the piped circle. Alternatively, if you don’t own a piping bag, spoon mounds of meringue on the baking sheet and make an indentation in the center with a large spoon. Repeat.

Place cookie sheets in the oven and bake for 20-25 minutes. When done, cookies should be dry to the touch and when lifted should remove easily from the parchment. My suggestion is to check at the 20 minute mark. If cookies do not remove from the parchment easily, leave for an extra five minutes. After 25 minutes, turn off the oven and allow the oven to come to room temperature with meringues inside.

Remove meringues from the cookie sheet and place in a wire rack to cool completely. Remove macerated fruit from the fridge. Divide macerated fruit and syrup amongst each meringue nest. Serve immediately.

Makes about 8-10 pavlovas.