Use an electric mixer on medium-high speed to whip egg whites until soft peaks form (about 3-4 minutes). Gradually add granulated sugar one tablespoon at a time, waiting 5 seconds between additions, continuing to whip until stiff, glossy peaks form (about 8-10 minutes total).
4 large egg whites, 1 cup granulated sugar
Gently fold the cornstarch, white vinegar, and vanilla extract into the whipped meringue using a spatula, lifting from the bottom to avoid deflating the mixture.
1 teaspoon cornstarch, 1 teaspoon white vinegar, 0.5 teaspoon vanilla extract
Spoon or pipe the meringue onto a parchment-lined baking sheet to form a 7-8 inch circle with a slight well in the center to create a nest shape for toppings.
Bake the meringue at 250°F (120°C) for 1 hour 15 minutes until the exterior is dry and crisp to the touch. Then turn off the oven and let the meringue cool inside with the oven door ajar for 1 hour.
Whip heavy cream with powdered sugar to soft peaks. Spread whipped cream over cooled meringue, then top with fresh fruit just before serving to maintain crispness.
1 cup heavy cream, 2 tablespoons powdered sugar, fresh fruit
