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1
Preheat the oven to 250u00b0F. Line a baking sheet with parchment paper or a silicone liner.
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2
In a deep bowl, combine the egg whites and salt. Begin beating them slowly with a balloon whisk, electric hand mixer or stand mixer with a whisk attachment. Gradually increase the speed, but no higher than medium-high on a stand mixer. When the egg whites are foamy, sprinkle in the cream of tartar and beat in well.
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3
Continue beating until soft peaks form and then begin to gradually add in the sugar, one tablespoon at a time. Continue beating until the sugar has dissolved and the meringue has formed shiny, stiff peaks.
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4
Sift in the cornstarch and fold in gently. Fold in the vanilla extract.
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5
Form twelve 3- to 4-inch rounds on the baking sheet, about 1 1/2 inches apart from one another. They should be more or less bowl-shaped; you can use either a pastry bag with a 1/2-inch plain tip or simply a large spoon.
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6
Bake the meringues for about 1 hour and 15 minutes, or until meringues are dry on the outside and still quite pale, with just a hint of creamy color. When they are done, turn off the oven, and open the oven door slightly. Allow the meringues to cool in the oven. As they cool, the outsides will crack slightly and the inside will remain soft.
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7
Make the berry sauce by simmering the berries, sugar, and kirschwasser together for about 20 minutes.
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8
Whip the cream, adding the sugar when the cream has increased in volume and is close to forming soft peaks. Stir in the vanilla.
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9
To serve, place a meringue on a dessert plate, top it with a dollop of whipped cream, and drizzle some warm berry sauce and a spoonful of berries over it. Serve immediately.
