Classic Pavlova - cooking recipe

Ingredients

3 egg whites
1 pinch salt
3/4 c. superfine granulated sugar
1/4 c. granulated sugar
1 Tbsp. cornstarch
1 tsp. lemon juice

Preparation

Beat egg whites and salt until starts to stiffen.
Add 2 tablespoons of the superfine sugar at a time.
Beat about 2 minutes between each addition.
Mix the 1/4 cup granulated sugar with the cornstarch.
Continue beating egg white mixture and add this mixture.
When forms stiff peaks, add lemon juice and fold in with rubber spatula.
Pour about 3/4 (perhaps a little less) of the meringue into an aluminum pie pan that measures 7 inches at inside bottom and has been lined with aluminum foil.
Spread evenly over bottom and sides.
Pour remaining meringue into an aluminum pie pan that measures 6 inches at inside bottom and has been lined with aluminum foil.
Spread evenly over bottom and sides.
Place pans on a cookie sheet and bake meringue in a 300\u00b0 oven that has been preheated.
Bake 30 to 40 minutes until meringue shell is well browned.
Let cool in oven after oven has been turned off, about 5 minutes.