oven to 300 degrees F (150 degrees C). Line a baking sheet with
parchment paper. Draw a 3-inch circles on the parchment paper.
a large bowl, beat 4 egg whites until stiff but not dry. Gradually add in 1 1/4 cups sugar, about 1 tablespoon at a time, beating well after each
addition. Beat until thick and glossy. Gently fold in 1 teaspoon vanilla extract,
1 teaspoon lemon juice, and 2 teaspoons cornstarch.Spoon
mixture inside the circles drawn on the parchment paper. Working from
the center, spread mixture toward the outside edge, building edges
slightly. This should leave a slight depression in the center.Bake for 1 hour. Cool on a wire rack.
NOTE: I really should have done my tried and true recipe from years past and baked at 250* for an hour and then left them in the oven overnight....Thy would have been white as clouds... instead of the slight brown color I got... After a great suggestion from a sweet friend I made lemon curd with the leftover egg yolks.OMGoodness, y'all. This was delicious.Recipe here. We all served ourselves with the following toppings: lemon curd, [of course!!] sliced strawberries, sliced kiwi, and whipped cream [from a refrigerated can. ha.]I don't know why I let years go by without making this...It used to be a staple that I would take to my family reunions each summer... in those days I made one big pavlova and spread cool whip in the center, then topped with sliced strawberries and fresh blueberries. Very summer-y - and refreshing and delicious! Let me know if you like it!