Instructions

1. Preheat the oven: Heat oven to 225°F (110°C). Line two baking sheets with parchment paper.
2. Make the meringue: Beat the egg whites and salt until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form. Mix in the vanilla, cornstarch, and vinegar.
3. Pipe the nests: Transfer the meringue to a piping bag and pipe 2½-inch nests onto the prepared baking sheets, creating a small well in the center of each.
4. Bake: Bake for 60–75 minutes. Turn off the oven and leave the meringues inside with the door slightly open until completely cool.
5. Assemble: Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Fill each meringue nest with lemon curd, top with whipped cream, and garnish with fresh berries, lemon zest, or mint before serving.