Pavlova  

Pastry
6 large egg whites, room temp 
1½ cups granulated sugar
 2 tsp. cornstarch 
1/2 tbsp. lemon juice
 1/2 tbsp. vanilla 
 Pinch of salt

Directions 1. Heat oven to 225 degrees. Prepare baking sheets with parchment paper. Draw circles in pencil to use as a piping guide.  2. Beat egg whites on high speed until soft peaks form. Then, with the mixer running, gradually add the sugar and salt and beat for 10 minutes or until smooth and glossy stiff peaks form.  3. With a rubber spatula, quickly and gently fold in lemon juice and extract. Fold in cornstarch until well blended.  4. Pipe or spread the meringue as desired. Make a slight indentation/well in the center of each pavlova for the cream. Bake small nests for about 75 minutes and bake large nests for 90 minutes. Turn the oven off without opening the door. Let meringue nests sit in the hot          oven for 30 minutes, then remove. Pavlovas should be dry and crisp on the outside, a marshmallow consistency on the inside, and a very pale cream color.  5. Let Pavlovas cool completely on a wire rack.  6. Just before serving, beat the cream, sugar, and vanilla bean paste, until medium soft peaks and spread on each Pavlova. Top with fruit and other garnishes, as desired