*If you do not have time to age the egg whites, that is okay. I have used un-aged whites, and it still works. You just have more moisture to deal with, so be aware of that. Use room temperature whites no matter what though because they whip up better and fuller than cold egg whites.
**If you cannot find superfine sugar, you can also process granulated sugar in a food processor until it is fine. You will get the best results with superfine sugar though.
Keywords: mini lemon pavlovas, pavlova, superfine sugar