# What You’ll 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 Filling
06 - 1 cup heavy whipping cream, cold
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
→ Strawberry Topping
09 - 1½ cups fresh strawberries, hulled and sliced
10 - 1 tablespoon granulated sugar
11 - 1 teaspoon fresh lemon juice
# How To Make:
01 - Preheat oven to 250°F. Line a baking sheet with parchment paper and set aside.
02 - In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form, approximately 2-3 minutes.
03 - Gradually add superfine sugar one tablespoon at a time while beating, until stiff, glossy peaks form and all sugar is completely dissolved, approximately 5-7 minutes total.
04 - Gently fold cornstarch, white vinegar, and vanilla extract into the meringue using a spatula with a folding motion until just combined.
05 - Spoon or pipe meringue mixture into 6 small nests on the prepared baking sheet, creating a shallow indentation in the center of each nest.
06 - Bake for 1 hour until meringues are pale and crisp. Turn off oven and allow meringues to cool completely inside with the door slightly ajar for at least 30 minutes.
07 - While meringues cool, toss sliced strawberries with granulated sugar and lemon juice. Let sit at room temperature for 15 minutes to release juices.
08 - In a chilled bowl, whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form, approximately 2-3 minutes.
09 - Place each cooled meringue nest on a serving plate. Fill the center with whipped cream and top with macerated strawberries and their juices.
10 - Serve immediately to maintain optimal texture contrast between crisp meringue and creamy filling.
