Pavlovas

• Preheat oven to 250° and position rack to lower part of the oven. Line two baking sheets with parchment paper. Set aside.
• Add egg whites and salt to a medium bowl and mix with a stand mixer or electric hand mixer (with whisk attachment). Start at low speed and gradually increase to medium speed, until the whisk leaves trails in mixture about 2-3 minutes.
• Slowly and gradually add sugar a little at a time, making sure sugar is incorporated before adding more. Increase speed and beat until meringue is glossy with stiff peaks, about 4-5 minutes.
• Sprinkle in cornstarch, vinegar, and vanilla extract and beat until incorporated.
• Add meringue to a piping bag (or large Ziploc with the tip cut off). Pipe a circle onto a baking sheet lined with parchment paper. Next, pipe along the outer edge of the circle to create walls of pavlova.
• Add pavlovas to the oven and immediately turn the oven temperature down to 225°. Bake for 1 hour, and turn off the oven. With the oven door closed, let meringues cool in the oven for an additional hour, until the meringues easily lift off the parchment paper.
• While pavlovas are cooling make the mango lemon curd! In a small pot over medium heat, add egg yolks, sugar, lemon zest, mango puree, lemon juice, and vanilla extract.
• Whisk constantly, until the mixture is thick enough to coat the back of your spoon. About 3-4 minutes.
• Remove from heat and add in butter, while stirring consistently so butter is incorporated into the mixture. Strain the curd through a sieve and let cool completely before spooning it into pavlovas.
• Top with fruit of choice, and serve immediately. Keep in a tightly sealed container at room temperature for up to 3-4 days.