Preheat oven to 225 F. Prepare large baking pan with parchment paper or [easyazon_link identifier="B00008T960" locale="US" tag="ilospas-20"]silpat[/easyazon_link].
Beat egg whites in a large glass bowl with [easyazon_link identifier="B000FIOU76" locale="US" tag="ilospas-20"]electric mixer[/easyazon_link] on low speed until soft peak. Add [easyazon_link identifier="B00TGE5U0G" locale="US" tag="ilospas-20"]cane sugar[/easyazon_link] gradually. Beat until sugar is dissolved and stiff.
Fold in lemon juice and cornstarch.
By using large spoon put some meringue on the tray. Form about 12 of them. Use the small spoon to make a hole inside by sliding bumpy back of the spoon from right to left.
Bake for 1 hour and 20 minutes. After that time turn off the oven and leave meringues inside. Usually for at least 2 - 3 hours. I usually leave it overnight and prepare the rest next day.
In a medium bowl beat the whipping cream with [easyazon_link identifier="B000FIOU76" locale="US" tag="ilospas-20"]electric mixer[/easyazon_link] until soft peak. Add powdered sugar and just mix. Don't over beat the whipped cream.
When meringue nests are cooled off decorate them. Put some whipped cream inside the hole of the meringue. Add strawberries, raspberries and blueberries.