Preheat oven to 300.

To start make sure your eggs are at room temperature. Crack and separate the egg yolks from the egg whites. Put the egg whites into a clean mixing bowl. Whisk the egg whites until stiff peaks form. Slowly whisk in the sugar a little at a time until completely mixed in. The mixture will be shiny. Fold in the lemon juice, vanilla extract and cornstarch.

Select which tip you want to pipe with (we like the Wilton 1M tip). You can also just cut the corner of a plastic bag for a simple look. Using a piping bag or gallon sized plastic bag, fill the bag with the meringue mixture. Line the baking sheet with parchment paper or a silicone baking mat. Pipe out your mixture into 2-3inch circles. (These will grow a little while baking).

Reduce oven temperature to 275 and place the meringues in the oven. Bake for 1 hour and 15 minutes. Let the meringues sit in the oven for 30 more minutes with the oven off and do not oepn the oven door. These will come out an almond color when baked.

Let them cool. Store in a dry place in an open container - Do NOT put in a container with a lid as the meringues will sweat. These can be made up to a week before if you keep them in an open container.

Whip the heavy cream, vanilla and powdered sugar together until stiff peaks form. Place frosting tip into a gallon sized plastic bag and fill with the whipped cream. Pipe the whipped cream onto the top of the meringues and top each one your favorite fresh berries (or fruit). Raspberries are great on these...Keep chilled in the fridge up to 4 hours until ready to serve.

The meringues will soften slightly after refrigeration with the whipped cream on top, but they still taste amazing.