Get ready: Preheat your oven to 350 degrees. Line a baking (cookie) sheet with parchment paper, and set aside. Fit your electric mixer with the whisk attachment.
Remove eggs from fridge, separate out the whites, and allow to warm to room temp (about 5 minutes).
In your mixer bowl, beat egg whites together with salt until glossy peaks form.
Slowly add in the sugar, and continue whipping until stiff peaks form. Turn off mixer, remove bowl.
Sprinkle Blueberry Powder, vinegar, and cornstarch over meringue, gently fold in till combined.
Heap meringue onto the center of your baking sheet.
Use a spatula to spread the meringue out to approximately an 8-9″ circle. If you want to get really fancy, put the meringue into a pastry bag and pipe it out as a mass of swirls that form your 8″ circle! It’s really up to you!
Put the baking sheet into your oven, and turn the temperature down to 250 degrees. Bake for 1 hour and 20 minutes.
Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours. The baking of the meringue can be done the day before, if needed!
Just before serving, prepare whip the heavy cream.I like my pavlovas a little sweeter, so I add about 2 tablespoon of sugar – add as much or as little as you want. Purists may not want to sweeten the cream at all! I also like to add a little flavoring, again – optional
Once heavy cream is whipped to the desired thickness, add the Blueberry Powder, mix until well incorporated.
Mound the whipped cream on your pavlova, and top with the blueberries, and lemon zest if using. Serve immediately!