Preheat oven to 225°F. Prepare a cookie sheet with a piece of parchment paper.

With an electric mixer, begin whipping egg whites on medium speed until foamy (1 minute).

Once egg whites begin to foam, slowly add sugar at low to medium speed (2-3 minutes).

Whip egg whites on medium speed until the mixture becomes stiff, glossy and the sugar has dissolved (5-8 minutes). Don't overwork the egg whites.

Mix ground ginger into lemon juice and vanilla. Carefully fold into whipped egg white mixture (meringue).

Then fold in cornstarch.

Using a piping bag or Ziploc bag fitted with a large star tip, pipe circles (3-3 1/2 inches in diameter) onto the prepared cookie sheet. Pavlovas won't rise or spread. Pipe 6 rows of 3 pavlovas (15 total).

Bake immediately at 225°F for 1 hour and 10 minutes. Then TURN OFF OVEN. Do not open the door. Leave Pavlovas in the oven for an additional 30 minutes. This helps dry out the exterior of the cookies.

In a large bowl or stand mixer, whip cream and powdered sugar together until stiff peaks.

Using a piping bag or Ziploc bag fitted with a large star piping tip, pipe a generous amount of whipped cream to cooled ginger pavlova cookie bases in a nest shape (higher on the outer ring to allow the lemon curd to sit inside).

HOMEMADE LEMON CURD - Find the recipe HERE

Spoon or pipe 1 to 1 1/2 tablespoons homemade lemon curd into a whipped cream nest.

Garnish with lemon sliver, rind, or mint leaves.

Enjoy immediately or within 3-4 hours of assembling. See notes on how to make ahead.