• Start by heating your oven to 250º F, Line a large sheet pan with parchment paper, or a silicone linear.
• In the bowl of an electric stand mixer bowl add in your egg whites and a pinch of salt. Using the whisk attachment on high, whisk until stiff peaks, 4 to 5 minutes.
• Reduce the speed to medium and slowly add the sugar over 2 minutes.
• Stop and scrape down the sides of the bowl. Increase the speed to high and whisk until the mixture is smooth and glossy with stiff peaks for, 6 to 7 minutes.
• Decrease speed to low, and add the vanilla, vinegar and cornstarch. Mix just to combined.
• Gently spoon the meringue onto the lined pan, and spread to make about a 9 inch circle forming a slight well in the center.
• Place the meringue into the oven and bake for 45 minutes. Turn off the heat, do not open the oven, and leave it in the there for 3 more hours.
• After 3 hours, open the oven door and cool completely before removing from the oven, approximately 30 minutes.
• Just before serving top the meringue, make the whipped cream and top with fresh berries.

To Make Whipped Cream

• Beat heavy creamy until you have stiff peaks. Add in sugar and vanilla extract and beat until fully incorporated and the mixture is stiff and spreadable.