Separate the egg whites for making a meringue.
In a separate bowl mix vinegar, corn starch, and vanilla.
Whip the egg whites by themselves with a hand beater or electric mixer. Briana said that unlike whipped cream, egg whites beat faster at room temperature.
Once soft peaks form, add the sugar, tablespoon by tablespoon, as you keep whipping.
Once you're done adding the sugar, mix in the corn starch mixture.
Pour the meringue onto a piece of wax paper on a sheet pan.
Make into a flat shape. Once hardened it will hold whipped cream and berries. I like how unfussy her version is. Seriously, like a cloud.
Cook in the oven at 250 for about an hour until the outside is hard and color is the palest tan. Then turn the oven off and leave the meringue in the oven to cool completely. Use a metal spatula to separate wax paper. Don't worry if the meringue crackles. You'll never see it underneath all the whip cream. Right before serving, whip up some cream, slather it all over the meringue, and top with strawberries or any fresh fruit.
Photos: Lindsay Sterling
