• Preheat the oven to 225˚ F and line a large baking sheet with parchment paper. If desired, on the backside of the parchment paper, draw heart shapes to make piping easy.
• Using a stand mixer or handheld electric mixer, beat 6 egg whites on high speed until soft peaks form; about 1 minute. Gradually add the sugar with the mixer still on. Continue to beat on high speed until stiff peaks form; about 10 minutes. The mixture should be glossy.
• Using a spatula, quickly fold in the lemon juice and vanilla extract and then fold in the cornstarch until well mixed.
• Spoon or pipe the meringue in heart shapes onto the baking sheet.
• Bake for 40 to 50 minutes, or until the heart shapes are firm and dry to the touch. Turn off the oven and let the meringue stay in the oven for another 30 minutes.
• Transfer the mini pavlovas, along with the parchment paper to a cooling rack. Once cool, you can add the topping and berries. Or store at room temperature in an airtight container for 3 to 5 days.

Make the Topping and Assemble Pavlovas:

• Beat whipping cream with sugar and vanilla until it is whipped and spreadable.
• Spoon or pipe the whipped cream onto the centers of the pavlovas and top with fresh berries and mint leaves.