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1
Preheat the oven to 275F and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
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2
In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
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3
Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
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4
Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
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5
Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
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6
Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
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7
Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
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8
Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
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9
Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
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10
Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.
