# What you need:
→ Meringue
01 - 4 large egg whites, at room temperature
02 - 1 cup superfine sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract
→ Whipped Cream
06 - 1 cup heavy cream, chilled
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
→ Topping
09 - 2 cups fresh strawberries, hulled and sliced
10 - 1 tablespoon granulated sugar, optional for macerating
11 - Fresh mint leaves, optional for garnish
# How to Make It:
01 - Preheat oven to 275°F. Line a baking sheet with parchment paper and draw a 9-inch circle as a guide for the meringue shape.
02 - In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
03 - Gradually add superfine sugar one tablespoon at a time, beating on high speed until stiff, glossy peaks form, approximately 7 to 10 minutes total.
04 - Gently fold cornstarch, vinegar, and vanilla extract into the meringue using a spatula with careful, deliberate motions.
05 - Spoon meringue onto the prepared baking sheet within the circle guide. Shape into a disc with slightly raised edges to create a nest structure.
06 - Bake for 1 hour 15 minutes. Turn off the oven and allow meringue to cool completely inside the oven with the door slightly ajar for at least 2 hours.
07 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form, taking care not to overwhip.
08 - In a separate bowl, toss sliced strawberries with granulated sugar if desired. Let sit for 10 minutes to release juices and develop flavor.
09 - Carefully transfer cooled meringue to a serving plate. Spread whipped cream evenly over the center of the meringue base.
10 - Top with macerated strawberries and garnish with fresh mint leaves if desired. Serve immediately to maintain optimal texture contrast.
