Step 1
To prepare meringue: heat oven to 350 degrees. Line a baking sheet
with parchment paper, and draw a circle on the paper using an 8- or 9-
inch cake pan as a guide. Flip the parchment over so the pencil
marking is facing down (this ensures that the pencil won't transfer to the meringue)
In bowl of an electric mixer, combine egg whites and salt
Begin beating at low speed, slowly increasing to high. Continue
until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.
Step 2
Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently.
Mound onto parchment within circle, and shape into a disk, flattening the top and smoothing the sides.
Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat
Allow the meringue to cool completely in the oven.
Step 3
To prepare topping: in a mixing bowl, combine strawberries, vanilla, balsamic vinegar and sugar.
Cover with plastic wrap. Let sit at room temperature at least 15 minutes and up to 2 hours.
Step 4
To serve, carefully peel off parchment and place meringue on a platter
Gently crack the top with the back of a soup spoon to make a "nest" for the whipped cream and berries.
Make a shallow nest for the whipped cream and berries.
Whip the cold cream add the sugar (if using), until it is thick and holds a peak then spoon it evenly over the meringue
Cover cream with strawberries, allowing a small amount of the liquid to dribble onto the cream.
Serve immediately.
