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1
Separate the whites from 4 eggs into a bowl. Let the whites sit out until they are room temperature.
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2
Preheat the oven to 275u00b0 F. Line a cookie sheet with parchment paper. Use a glass to trace six 3-inch circles onto the parchment paper. Flip the paper over so that the side you drew on is face down on the cookie sheet (this way you won't get marker or pen on your pavlova).
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3
In a small bowl, whisk together 1 cup of the sugar and the cornstarch. In another small bowl, combine the vanilla and vinegar.
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4
In a clean mixing bowl, whip the egg whites until they reach soft peaks. Gradually add the sugar/cornstarch mixture to the egg whites a couple of tablespoons at a time. Keep whipping until you have added all of the sugar (the peaks should begin to stiffen).
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5
Sprinkle the vinegar/vanilla mixture over the eggs. Whip until combined and the eggs look shiny with stiff peaks.
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6
Use a spatula or a large spoon to scoop the meringue into the circles you traced on the cookie sheet. Spread the meringue to the edges of the circles, smoothing out any small peaks. Make a slight depression in the center of each meringue circle (for filling later).
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7
Place the meringues in the oven and immediately turn the heat down to 250u00b0 F. Bake for 45 to 55 minutes or until the meringues sound hollow when tapped.
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8
Leave the meringues in the oven, but turn off the heat and leave the oven door ajar. Let the meringues cool completely in the oven.
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9
To make the sauce, heat the lemon juice, 2 cups of the blueberries, and the remaining 1 tablespoon of sugar in a medium saucepan over medium-high heat; stir occasionally. After about 5 minutes, the berries should begin to break down and form a sauce. Use a potato masher to break apart the berries even more. Once a thick sauce is formed, turn off the heat and stir in the brandy. Set aside to cool.
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10
To assemble the pavlova, top each meringue with a 1/4 cup fresh blueberries and pour the cooled sauce over the top.
