Preheat the oven to 225 degrees and line two large baking sheets with parchment paper.

Whisk the egg whites in a clean bowl using an electric mixer until frothy, about 1 minute.

Gradually add the sugar until stiff peaks form, about 10 minutes.

Use a spatula to hand fold in the vanilla extract and lemon juice.

Then, add the cornstarch and fold in until well mixed.

Fill a piping bag fitted with a tip of your choice with the meringue.

Pipe the meringue into nest shapes on the parchment-lined baking sheets.

Bake in the oven for 75 minutes. Then, turn the oven off and leave the meringues in the oven for at least another hour (you can even leave them overnight in the turned off oven).

Top meringues with a dollop of orange preserves and a drizzle of dark chocolate. Can optionally top with orange zest, too.