Winter Citrus Pavlova

1. For Pavlova: 
2. Preheat oven to 275 degrees F.
3. Line a large rimmed sheet pan with parchment paper or a Silpat liner.
4. Add the egg whites to the bowl of an electric stand mixer fitted with a whisk attachment. 
5. Beat on medium-high speed until they become foamy, about 30 seconds. 
6. Slowly add the granulated sugar, about a tablespoon at a time. 
7. Allow the sugar to incorporate fully before adding the next tablespoon of granulated sugar. It should take about 3-5 minutes to add all of the sugar. 
8. Add the vanilla bean powder and beat until the meringue reaches a stiff peak. 
9. Pipe or spoon the meringue in a large circle (about 10 inches) on the parchment or Silpat liner on your prepared sheet pan. 
10. Create a slight well in the center to leave room for the whipped cream and citrus toppings. 
11. Add to the preheated oven and bake for 2 hours, or until the center is set and no longer wet. 
12. Turn the oven off and open the door, but leave the pavlova inside. 
13. Allow the pavlova to cool to room temperature, about 2 hours. 

For topping: 

1. Fill the center of the cooled pavlova with whipped cream and top with sliced citrus. 
2. Sprinkle over the mint leaves and serve immediately.