- 6 egg whites
- ½ teaspoon cream of tartar
- 1½ tablespoons cornstarch
- 1¼ cups sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- Lemon curd
- Whipped cream
- Fresh berries
Preheat oven to 250°F.
In a small bowl, whisk the cornstarch and sugar together. Set aside.
In the bowl of a standing mixer, combine the egg whites and cream of tartar. Using the whisk attachment, turn the speed to low.
Mix for about 3 to 4 minutes, gradually increasing the speed to medium. When the egg whites have reached a soft peak consistency,
begin adding the sugar and cornstarch mixture, a few tablespoons at a time. Continue to whip and increase the speed so that you are at
maximum speed once all the sugar is added. Once the meringue is glossy and holds stiff peaks, add the vanilla and lemon juice, and whip until well-incorporated.
Place 8 mounds of meringue on a baking sheet lined with parchment paper. Using a spoon, create a small well in the center of each meringue.
Bake 45 to 55 minutes. The finished meringue should be crisp and dry. Cool meringues completely.
To serve the pavlovas, top meringues with a dollop of lemon curd, whipped cream, and fresh berries.