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1
Prepare Meringue Shells:
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Preheat oven to 250 degrees F. Cover a large baking sheet with parchment paper. On the parchment, draw eight 4-inch circles.
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Combine sugar and cornstarch together. Set aside.
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In a stand mixer with the balloon whisk attachment, whip the egg whites, cream of tartar and salt. Start speed on low and slowly increase to medium. Continue whipping until the egg whites become foamy, about 2 or 3 minutes.
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Slowly add in the sugar-cornstarch mixture. Once the sugar cornstarch has been incorporated, add in the vanilla extract and whisk until the meringue is glossy and stiff peaks have formed, about 5 minutes. Fill the meringue into a large piping bag that has been fitted with your choice of large tip.
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Using the circles drawn on the parchment as a guide, pipe the mixture into 8 disks on your baking sheet. On each disk, pipe a ring of the meringue mixture around the edge of the first layer. This will create a cavity for your filling.
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Place the baking sheet into the preheated oven and immediately drop the temperature down to 225 degrees F. Bake for 50-60 minutes or until the meringues are crisp and dry to the touch on the outside. The shells should still be white in color. Turn off the heat and prop the oven door open with a wooden spoon. Allow shells to remain in the oven until fully cooled. Meringues can be stored in airtight containers at room temperature for 4-5 days.
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Prepare Macerated Raspberries: Combine all of these ingredients in a bowl. Cover with plastic wrap and refrigerate for a minimum of 2-3 hours before serving.
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Prepare Vanilla Bean Whipped Cream: Using a stand mixer fitted with the balloon whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the sugar and continue whisking until you reach a thick consistency. Add in the vanilla bean seeds and whip until combined.
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To Assemble: Place one meringue shell on a plate. Fill with 2 or 3 heaping spoonfuls of macerated raspberries. Top with a mound of whipped cream and fresh berries. Serve immediately.
