# 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
→ Topping
06 - 1 cup heavy whipping cream, cold
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
→ Strawberries
09 - 1½ cups fresh strawberries, hulled and sliced
10 - 1 tablespoon granulated sugar
11 - 1 teaspoon lemon juice
# Directions:
01 - Preheat oven to 250°F. Line a baking sheet with parchment paper.
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, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form and sugar dissolves completely.
04 - Gently fold in cornstarch, white vinegar, and vanilla extract using a spatula until fully combined.
05 - Spoon or pipe meringue into 6 small nests on the prepared baking sheet, creating a slight indentation in the center of each nest.
06 - Bake for 1 hour until crisp and pale. Turn off oven and allow meringues to cool completely inside with the door slightly ajar for at least 30 minutes.
07 - Toss sliced strawberries with granulated sugar and lemon juice in a separate bowl. Let macerate for 15 minutes.
08 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Place each cooled meringue on a serving plate. Fill the center indentation with whipped cream and top generously with macerated strawberries.
10 - Serve immediately to maintain optimal texture and crispness of the meringue shells.
