Pavlova

200 grams egg whites, room temperature (6-7 large eggs)
370 grams superfine sugar (make by running granulated sugar in food processor) (1¾ cups plus 2 tablespoons)
2 teaspoons cornstarch
2 teaspoons apple cider vinegar

assorted berries (or any other fruit in season) including raspberries, blackberries, blueberries, red currants, etc.

Heat oven to 350℉.
Line sheet pan with parchment paper.
Beat egg whites in stand mixer on medium-high speed until firm peaks form, 3-4 minutes.
With machine running, add super one spoonful at a time and beat until stiff and glossy, about 4 minutes more.
Using a spatula, fold in cornstarch and vinegar.
Use spatula to spread meringue onto parchment paper, creating whatever shape you desire. Use spatula to create spiky peaks on the meringue.
Place meringue in oven. Immediately turn heat down to 300℉. Bake 1 hour, until dry on the outside and chewy through the center.
Cool at room temperature at least 30 minutes. Meringue can be made earlier in the day for use later the same day.

Add juice, vinegar, rosemary, and sugar to small saucepan.
Cook mixture over medium-high heat until it begins to simmer. Continue to cook mixture until it is reduced by about half, approximately 6-7 minutes.
Remove mixture from heat and stir in lemon juice.
Set aside to cool.

Transfer meringue to serving platter or board. Remove parchment paper during the process, if practical.
Spread cream across meringue.
Place fruit on cream.
Drizzle syrup across fruit, cream, and meringue.
Serve immediately, or within the hour.