Preheat oven to 225°F. On a piece of parchment paper, trace eight 3-inch circles and set on a baking sheet.
In the bowl of a stand mixer fitted with the whisk attachment beat egg whites and one-third of the Baker’s Sugar at medium speed until medium peaks form. Slowly, add the remaining Baker’s Sugar and vanilla and continue beating until stiff peaks form. Remove bowl from mixer and gently fold in the sifted powdered sugar.
Mound the meringue into the circles drawn on the parchment paper. Using a spatula or the back of a spoon, create a design around the meringue. Slightly press the center of the meringue.
Bake the meringues for one and a half hours or until dry. Turn off the oven and allow the meringues to rest inside the oven for 2 hours. Do not open the oven’s door. Allow the heat to continue crisping the meringues.
Cut about ½ cup of berries of your choice and add sugar and lemon zest. Mix. Allow for the fruit to macerate in the sugar to create a syrup.
When ready to serve, whip cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whip attachment for 1 1/2minutes. The cream should look smooth and form soft peaks.
Assemble the pavlovas. Peel the meringues from the parchment paper and place in a serving platter. Fill each meringue with whipped cream and berries of your choice. Drizzle with syrup from macerated berries. Serve.
Egg whites should be at room temperature for better results. Meringues may not crisp completely if the weather is humid. Choose a day with dry weather to prepare pavlovas.