Mini Pavlovas

Preheat the oven to 225 degrees. Line a large baking sheet with parchment paper.

PAVLOVA: Using a stand mixer, beat the egg whites on high speed for 1 minute until soft peaks form. With the mixer on, gradually add the sugar, beat for 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy. Use a spatula to fold in the lemon juice and vanilla extract, then fold in cornstarch and mix until blended.

Fill a piping bag fitted with a 1M tip with the meringue. Pipe meringue into 3-inch wide nests onto the prepared baking sheet. You should have 14 pavlovas. Using the back of a spoon make an indent in the center of each pavlova allowing room for the whipped cream later.

Bake for 1 hour and 15 min then turn the oven off without opening the door. Leave the pavlovas in the hot oven for another 30 minutes. The outsides will be a pale cream color, dry and crisp to the touch, the insides will still be marshmallow soft.

Gently transfer the pavlovas with the parchment paper onto the counter or a wire rack and allow them to cool to room temperature.

WHIPPED CREAM: Meanwhile, beat the cold whipping cream with 2 tablespoons of sugar in a cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.

TO ASSEMBLE: Once the pavlovas are cool, top them with whipped cream and fresh fruit if serving within 4 hours OR store them in an airtight container for 3-5 days at room temperature (in a low humidity place) then fill with whipped cream and fresh berries just before serving.