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1
To prepare meringue: heat oven to 350 degrees.
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2
Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide.
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3
In bowl of an electric mixer, combine egg whites and salt.
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4
Begin beating at low speed, slowly increasing to high.
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5
Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.
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6
Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently.
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7
Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides.
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8
Place in oven, and immediately reduce heat to 300 degrees.
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9
Bake 1 hour 15 minutes.
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10
Turn off heat, and allow meringue to cool completely in oven.
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11
To prepare topping: in a mixing bowl, combine strawberries, vanilla, balsamic vinegar and sugar.
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12
Cover with plastic wrap.
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13
Let sit at room temperature at least 15 minutes and up to 2 hours.
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14
To serve, invert meringue onto a plate, and carefully peel off parchment.
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15
(Crisp top of meringue will now be against plate with tender underside facing up.)
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16
Whip cream until it is thick enough to hold peaks, and spread it evenly over meringue.
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17
Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream.
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18
Serve immediately.
