Preheat the oven to 180°C and line 2 baking trays with paper.
Place dried lavender and raspberries into TM bowl and mill 15 sec/speed 8.
In seperate mixing bowl, place egg whites, cream of tartar and salt. Whisk until foamy using a handheld beater of choice.
Add the sugar, 1/4 cup at a time as you continue to beat the mixture until glossy and stiff. Add vinegar and whisk to combine.
Fold through half of the lavender and raspberry dust as well as half the vanilla bean paste.
Divide the mixture into 10-12 mini pavlovas, onto the prepared trays, swirling and mounding the meringue quite high and tight.
Place into the oven and reduce temperature immediately to 150°C. Bake 25 minutes until meringue is just colouring. Leave in the oven with the door ajar for approx another 10 minutes. Remove and cool completely.
Place cream and the remaining vanilla into TM bowl and whip 20-40 sec/Butterfly/speed 4 until soft peaks form.
Fold through the remaining powder and the sour cream using a spatula.
Dress the pavolvas with a generous amount of whipped cream, pomegranate seeds and raspberries. I also had some freeze dried passionfruit dust also from Tastebom.com which I then sprinkled after the picture was taken. Not bad at all...seriously good in fact. Go get some!