1-Begin: Begin by preheating your oven to 225°F (about 107°C) and lining a large baking sheet with parchment paper for even baking. This method helps achieve that signature crisp exterior and soft center that everyone loves.

2-First: beat the 6 large egg whites on high speed until soft peaks form, then gradually add 1.5 cups granulated sugar while continuing to beat until stiff, glossy peaks develop. Gently fold in 2 teaspoons cornstarch, 1/2 tablespoon lemon juice, and 1/2 tablespoon vanilla extract until well combined, maintaining the mixture’s airy texture. Pipe the meringue into 3 to 3½ inch wide nests on the parchment paper, using a spoon to create an indentation in the center for toppings.

3-Next: bake for 1 hour and 15 minutes, then turn off the oven and leave the meringues inside for an additional 30 minutes to dry without opening the door. Once done, transfer them to a wire rack to cool completely, which prevents cracking and keeps the texture perfect. Whip 1.5 cups very cold heavy whipping cream with 2 tablespoons granulated sugar until light and spreadable, then pipe or spread it onto the cooled pavlovas and top with 4-5 cups fresh fruit just before serving.