Pavlova with Mixed Berries – As Seen on GMA

Preheat oven to 200 degrees F.

Line a baking sheet with parchment paper.

Using an electric mixer, beat the egg whites and salt on high speed just until peaks form, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Sprinkle the cornstarch onto the beaten egg whites and add the lemon juice and vanilla. Using a rubber spatula, gently fold in ingredients into egg whites just until mixed.

Spoon egg white mixture (meringue) into piping bag. Pipe individual rounds about two to three inches wide and about two to three inches tall.

Using the back of a spoon make a small indent on the top of each round. (This will hold whipped cream and berries.)

Bake for 1 hour and 10 minutes, then turn off oven. Continue baking in hot oven for an additional 30 minutes.

Meringue should be light and crisp on the outside and soft on the inside. Transfer to a rack to cool at room temperature.

In a bowl, beat cold heavy cream and sugar on high speed until firm. Spoon whipped cream in the center of cooled meringues.