Directions

• Preheat oven to 350°F.
• Line baking sheet with parchment paper.
• Grind sugar to a fine powder using a coffee or spice grinder.
• Use immersion blender, on high, moving it up and down, to beat egg whites until soft peaks form, about 5 minutes.
• Add sugar 1/2 cup at a time, beat for 30 seconds after each addition.
• Continue beating until glossy stiff peaks form, about 2 minutes. The peaks should be stiff enough that you can hold the blender upright and the peaks won’t move.
• Add the vanilla extract and beat until very stiff.
• Use a rubber spatula to fold in lemon juice and cornstarch.
• Divide mixture into four equal portions. Spoon portions onto parchment lined sheet. Make sure edges are tall and there is a well in the center to hold toppings.
• Place in oven and reduce heat to 200°F. You can make whipped cream and optional lemon curd at this time.
• Bake until the pavlovas are firm and dry, about 90 minutes. Rotate baking sheet if you see some spots browning. Don’t open oven anymore than necessary because it will cool down the temperature too quickly.
• Turn off oven and let pavlovas cool inside oven.
• When pavlovas are cool, use a fish flipper to gently remove them from parchment paper and place on individual plates.
• Top with whipped cream and berries.