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1
Position the oven racks so that one rack is in the center of the oven.
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2
Preheat the oven to convection bake at 175F.
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3
Cover a baking sheet with parchment paper and sprinkle evenly with flour.
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4
Draw an 8-inch circle in the flour.
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5
Combine the egg whites and salt in the large bowl of an electric mixer.
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6
Beat at low speed until foamy.
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7
Stir the sugar and cornstarch together in a small bowl.
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8
Add the cream of tartar and vanilla to the egg whites and increase the speed to high, scraping the bowl once or twice.
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9
Add the sugar/cornstarch mixture a heaping tablespoon at a time and continue beating at high speed for at least 8 to 10 minutes, until very stiff.
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10
Remove the beaters and with a rubber spatula scoop the meringue into a big pile in the center of the 8-inch circle.
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11
With a metal spatula, gently ease the mass into a cake 1 1/2 to 2 inches high.
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12
Smooth the edges and top so that it resembles a layer of white cake.
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13
Dry in the oven for 5 hours, until the meringue is firm and very light when picked up.
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14
If you are serving it right away, top with the fruit and whipped cream.
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15
Otherwise, wrap it airtight in a plastic zip-top bag or a tight tin and store in a cool place until you are ready to serve it.
