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1
Preheat the oven to 225.
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2
Line 2 large baking sheets with parchment paper.
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3
In a standing mixer fitted with a whisk or using a handheld electric mixer, beat the egg whites to soft peaks.
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4
With the mixer on, gradually add the granulated sugar and beat at medium speed until stiff, glossy peaks form, about 5 minutes.
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5
Reduce the speed to low and beat in the cornstarch and vinegar.
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6
Increase the speed to high and beat for 20 seconds.
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7
Spread the meringue on the prepared baking sheets in 9-inch rounds about 1/2 inch thick.
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8
Bake for about 3 hours, until the meringue is dry throughout and crisp.
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9
Let the meringue cool completely.
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10
In a bowl, whip the cream to soft peaks.
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11
Add 1/2 cup of the confectioners' sugar and the vanilla seeds and whip to firm peaks.
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12
In a large bowl, coarsely mash three-quarters of the raspberries with the remaining 1/4 cup of confectioners' sugar.
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13
Leave the remaining berries whole.
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14
Fold the mashed raspberries into the whipped cream.
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15
Coarsely crumble the meringue and fold all but 1 cup into the whipped cream mixture.
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16
Spoon the Eton Mess into bowls and top with more crumbled meringue, the remaining raspberries, the pistachios and the mint leaves.
