Trace and cut out a 6-petal flower template being about 4¾ inches (12 cm) wide. Use the template to trace the flowers on a piece of parchment paper the size of your baking sheet (leave about 1½-inch - 3.5 cm space between the flowers). Then cover the parchment paper with another sheet of parchment of the same size - you will be able to see the flower shapes through your paper, making it easier to pipe and make even sized flowers.
Preheat the oven to 250 °F (120 °C).
Beat the egg whites until stiff peaks form. Then add the sugar, vinegar and cornstarch and beat until stiff again.
If you want to make flowers of 2 different colors just like in this recipe, then divide the egg white mixture in half. Add the desired color in each half (I used red and yellow) and gently mix to combine. Food colorings differ in their 'strength', so begin with a little and keep adding more until you reach the desired color shade.
Fit a piping bag with a star-shaped tip (although a round one could work nice too). Then fill the piping bag with the egg white mixture and pipe the flowers (making two layers), following the traced lines. Keep the remaining egg white mixture in the fridge until needed.
Bake at 250 °F (120 °C) for 35 minutes, then reduce the temperature to 120 °F (50 °C) and bake for 25 minutes. Turn off off the oven, open the oven door slightly and leave the baking sheet in the oven for additional 15 minutes. Remove from the oven and allow to cool completely.
Whip the cream with sugar until stiff peaks. Fit the piping bag with a round tip and pipe the whipped cream in the center of each flower (making little dots works just fine). Finally garnish with fruit and/or candy.
Repeat with the remaining egg white mixture.
Enjoy!
Recipe by Zoom Yummy - Crochet, Food, Photography at https://zoomyummy.com/2016/03/26/colorful-flower-shaped-pavlovas-meringue-flowers/