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1.
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Preheat oven to 225F.
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Line every other cup of two standard muffin tins with paper liners (so meringues cook evenly); coat liners with cooking spray.
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With an electric mixer on medium-high speed, whisk egg whites, salt, vinegar, and vanilla until frothy.
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Add sugar, 1 tablespoon at a time, beating 2 minutes and scraping down sides of bowl after each addition.
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Continue whisking until stiff, glossy (but not dry) peaks form.
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Transfer meringue to a pastry bag fitted with a plain coupler (no tip), and pipe equally into lined cups so meringue is about 2 inches above rims, swirling the tops into a peak.
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Clean around edges so meringue is not touching the tins.
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Bake until meringues are just beginning to color and are completely dry on the outside but still soft in the middle (a toothpick inserted at base of top, through the side, should have moist but cooked crumbs attached), 3 to 3 1/4 hours, rotating tins after 1 1/2 hours of baking.
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Remove from oven.
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Immediately remove meringues from tins; gently peel off liners.
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Let cool completely on a wire rack.
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To finish, whisk together creme fraiche and heavy cream until soft peaks form.
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Using a serrated knife (and a gentle sawing motion), gently slice off tops (dont worry if they crack); reserve.
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Spoon some compote onto bottom of each cupcake, then spoon whipped-cream mixture over compote.
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Replace tops and serve immediately.
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Bring strawberries, sugar, and lemon juice to a simmer in a nonreactive saucepan over medium heat.
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Cook, stirring occasionally, until reduced to 3/4 cup.
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Let cool completely before stirring in raspberries.
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Refrigerate up to 1 day in an airtight container.
