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1
Preheat the oven to 200.
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2
Line a large baking sheet with parchment paper.
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3
In a large bowl, using an electric mixer, beat the egg whites with the salt at high speed until soft peaks form.
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4
With the machine on, slowly pour in the sugar and continue beating until stiff, glossy peaks form.
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5
Using a spatula, spread the meringue on the prepared baking sheet in a 1-inch layer.
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6
Bake for 2 hours.
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7
Turn the oven off and leave the meringue inside with the door closed for 1 hour.
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8
The meringue should be crisp and snowy white on the outside and slightly chewy within.
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9
Break the meringue into bite-size pieces.
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10
In a large bowl, toss the 2 pounds of quartered strawberries with the lemon juice.
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11
In a medium saucepan, stir the red wine with the sugar.
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12
Scrape the seeds from the vanilla bean into the saucepan; save the bean for another use.
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13
Warm the wine syrup over moderate heat, stirring to dissolve the sugar.
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14
Pour the syrup over the strawberries.
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15
Let cool to room temperature, then refrigerate the strawberries and syrup until chilled, about 25 minutes.
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16
Transfer the strawberries and syrup to a food processor and puree.
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17
Transfer the strawberry puree to an ice cream maker and freeze according to the manufacturer's instructions.
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18
Place a scoop each of the sorbet and vanilla ice cream into bowls.
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19
Drizzle with the balsamic vinegar.
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20
Top with the whole strawberries, whipped cream and a few meringue pieces and serve.
