# What You Need:
→ Meringue
01 - 4 large egg whites, at room temperature
02 - 1 cup superfine sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract
→ Topping
06 - 1 cup heavy whipping cream, cold
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
→ Strawberries
09 - 1½ cups fresh strawberries, hulled and sliced
10 - 1 tablespoon granulated sugar
11 - 1 teaspoon lemon juice
# How to Make:
01 - Preheat oven to 250°F. Line a baking sheet with parchment paper.
02 - In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
03 - Add superfine sugar one tablespoon at a time, beating continuously until stiff, glossy peaks form and sugar dissolves completely.
04 - Gently fold cornstarch, white vinegar, and vanilla extract into meringue using a spatula until evenly combined.
05 - Spoon or pipe meringue into 6 small nests on prepared baking sheet, creating an indentation in the center of each mound.
06 - Bake for 1 hour, then turn off oven and allow meringues to cool completely inside with door slightly ajar for at least 30 minutes.
07 - While meringues cool, toss sliced strawberries with granulated sugar and lemon juice. Let sit for 15 minutes to release juices.
08 - Whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form, being careful not to overbeat.
09 - Place each cooled meringue on a serving plate. Fill center with whipped cream and top generously with macerated strawberries.
10 - Present at once to maintain crisp meringue texture and prevent filling from softening the base.
