# What You'll Need:
→ Meringue
01 - 4 large egg whites, 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 fresh lemon juice
# How-To Steps:
01 - Preheat oven to 250°F. Line a baking sheet with parchment paper.
02 - In a clean, dry bowl, beat egg whites with electric mixer on medium speed until soft peaks form.
03 - Gradually add superfine sugar one tablespoon at a time, beating continuously until stiff, glossy peaks form and all sugar dissolves completely.
04 - Gently fold in cornstarch, vinegar, and vanilla extract using a spatula until just combined.
05 - Spoon or pipe meringue mixture into 6 small nests on prepared baking sheet, creating a shallow indentation in the center of each nest.
06 - Bake for 1 hour until crisp. Turn off oven and leave meringues inside with door slightly ajar until completely cooled.
07 - 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.
09 - Place each cooled meringue on a serving plate. Fill center with whipped cream and top with macerated strawberries.
10 - Serve immediately to maintain optimal texture and prevent meringue softening.
