-
1
Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 200F.
-
2
Line 2 large baking sheets with parchment paper.
-
3
Using 3 1/4- to 3 1/2-inch-diameter cookie cutter as template, heavily trace 4 circles on each parchment sheet.
-
4
Turn parchment over so that marked side faces down (circles will show through).
-
5
Whisk sugar and cornstarch in medium bowl to blend.
-
6
Using heavy-duty or handheld electric mixer on medium-high speed, beat whites in large bowl until foamy, about 1 minute.
-
7
Add cream of tartar; beat until soft peaks form, about 1 minute.
-
8
Add sugar mixture, 1 tablespoon at a time, beating until whites are very stiff and glossy, at least 4 minutes with heavy-duty mixer and 6 to 8 minutes with handheld.
-
9
Scoop enough meringue into pastry bag fitted with medium star tip to fill 1/3 full.
-
10
Pipe small dot of meringue under parchment in each corner of baking sheets.
-
11
Press parchment onto dots.
-
12
Starting in center of 1 marked circle, pipe meringue in continuous spiral to fill circle completely.
-
13
Pipe 1 meringue circle atop edge of base circle, forming standing rim.
-
14
Repeat, piping 2 more circles atop first, forming meringue cup.
-
15
Pipe 3 more cups on sheet, filling bag with meringue as needed.
-
16
Pipe 4 cups on second sheet.
-
17
Bake meringues 3 hours without opening oven door (sides of meringues may settle slightly).
-
18
Turn off oven; let meringues stand in closed oven over-night to dry completely.
-
19
(Can be made 1 week ahead.
-
20
Store airtight in single layer.)
-
21
Whisk jam, sugar and 1/3 cup water in heavy medium saucepan over medium-high heat until sugar dissolves and jam melts.
-
22
Boil until sauce thickens and is reduced to generous 3/4 cup, whisking often, about 7 minutes.
-
23
Add berries and cardamom; stir gently.
-
24
Remove from heat; let stand 1 hour to thaw fruit.
-
25
Cover; chill at least 2 hours and up to 1 day.
-
26
Scoop sorbet into vacherins.
-
27
(Can be made 2 days ahead.
-
28
Wrap tightly; freeze.
-
29
If you freeze the vacherins, the meringues will be tender and chewy rather than crisp.)
-
30
Spoon sauce over.
-
31
Garnish with berries and mint.
-
32
Serve with remaining sauce.
