Preheat your oven to 200F.

Combine egg whites and sugar in a bowl on top of a saucepan with simmering water.

Using a hand whisker, mix the egg whites and sugar until the sugar dissolves and the temperature reaches 150 F. (Or when dipping your finger you immediately want to take it out)

Remove bowl from heat and mix with a standing mixer on high speed. 

Stop the mix after about 2 minutes and add the cornstarch, resume mixing on high speed until the mix has cooled down and is very stiff.

Place the Meringue in  a piping bag with the star tip (I used Wilton M1) and pipe 2.5" - 3" mini baskets. 

Bake the mini Pavlovas for about 2 hours. (for a crunchy meringue inside, bake for 2 1/2 to 3 hours)

Remove from the oven and allow to cool to room temperature before storing or filling. 

Mix 1/4 cup of heavy cream with the powdered Sugar and Cornstarch and allow to boil.

Remove from heat and let reach to room temperature.

Place the remaining 3/4 cup of heavy creme in a bowl of a standing mixer fitted with the whisk attachment and whisk on high, once you notice that the heavy cream is starting to thicken add the cornstarch mixture.

Whisk on high until the mixer is thickens then add 3 TBS of the cookie Butter. Keep whisking just to combine. 

With a spoon fill each mini Pavlova with the Creme and top with some cookie pieces and candied Cashews.

In the microwave heat the remaining cookie butter and drizzle over the filled Pavlovas.