-
Preheat oven to 180
-
Add egg whites to bowl of stand mixer with whisk attachment and whip on high for about 1 minute or until firm
-
While mixer is still running on high, slowly add sugar and continue whipping for another 2 minutes or until you see shiny peaks
-
Turn off mixer, sift in cornstarch, and fold in vanilla bean paste and vinegar
-
Line baking sheet with parchment paper
-
Turn out mixture onto parchment and spread into an even circular layer 9 - 10 inches wide
-
Bake for 1 hour 45 minutes, then turn off oven and leave in there for another 1.5 hours, turn over to cool completely on a wire rack
-
Chill bowl and whisk attachment in freezer for 20 - 30 minutes
-
Transfer heavy whipping cream, whisk on high, add sugar and vanilla bean paste
-
Whip until stiff peaks form, 3 minutes or so - careful not to over whip or you will have butter!
-
Transfer meringue to a platter
-
Spread whipped cream over the top
-
Arrange fruit and berries on top