# 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
→ Whipped Cream
06 - 1 cup heavy cream, chilled
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
→ Topping
09 - 2 cups fresh strawberries, hulled and sliced
10 - 1 tablespoon granulated sugar, optional for macerating
11 - Fresh mint leaves, optional for garnish
# How to Make It:
01 - Preheat oven to 275°F. Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
02 - In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
03 - Gradually add the superfine sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form, approximately 7 to 10 minutes.
04 - Gently fold in the cornstarch, vinegar, and vanilla extract using a spatula until just combined.
05 - Spoon the meringue onto the prepared baking sheet using the circle as a guide. Shape into a disc with slightly raised edges to form a nest structure.
06 - Bake for 1 hour and 15 minutes. Turn off the oven and allow the meringue to cool completely inside the oven with the door slightly ajar.
07 - In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - In a separate bowl, toss the sliced strawberries with granulated sugar if desired and let sit for 10 minutes to release juices.
09 - Once the meringue is completely cool, carefully transfer it to a serving plate. Spread the whipped cream evenly over the center of the meringue base.
10 - Top with macerated strawberries and garnish with fresh mint leaves if desired. Serve immediately.
