Preparation

• FOR MERINGUE SHELL:
  In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and lemon juice and beat at high speed until soft peaks form, about 1 minute.
  Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes.
  Spoon the meringue mixture into a pastry bag fitted with a star tube. Line a baking sheet with foil or parchment paper.
  Pipe meringue onto the prepared baking sheet to form two 8-inch circles. Dust with confectioners' sugar. Place meringues in a 150 degree oven to dry, about 2 to 3 hours.
  Store in a sealed container away from humidity. They keep for a week to 10 days.
  Just before serving, beat the cream with the powdered sugar and 1 tsp vanilla until firm. Spread the whipped cream over the top of pavlova meringues and sprinkle cream with your choice of fruit. Sliced strawberries, blueberries, kiwi, raspberries, fresh pineapple, passionfruit or what you like. Do not add cream and fruit ahead of time as will make the meringue soggy.