• Preheat oven to 275°F.

PREPARE PAN

• Cover baking pan with parchment paper. Using a pencil draw a circle, square or rectangle on the paper to make a meringue that will fit the serving dish you choose. Flip the paper over so the pencil is on the underside.

MAKE MERINGUE

• Beat egg whites, salt and cream of tartar together in a bowl until the whites hold stiff peaks.
• Add sugar, a few tablespoons at a time, beating until mixture is stiff and glossy.
• Beat in the cornstarch then the vinegar.
• Spread meringue mixture onto the shape you have drawn to make a base.
• Fill piping bag or zipper bag with some of the meringue mixture and pipe an edge all around the base. Repeat to get the height you desire refilling the piping bag as needed.
• Pipe any remaining meringue into small shapes and bake with larger meringue base.
• Bake in preheated oven for 60-65 minutes or until meringue is firm and slightly browned.
• Turn off oven and allow to cool completely in the oven with the door ajar.

MAKE FILLING

• In electric mixer whip cream to soft peaks. Add vanilla and beat until stiff.
• Just before serving fill the meringue with whipped cream.
• Top with fruit of your choice. Dust with icing sugar if desired and serve.