# What You’ll Need:
→ Meringue Base
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 pure vanilla extract
06 - Pinch of salt
→ Topping
07 - 1 cup heavy whipping cream, chilled
08 - 2 tablespoons powdered sugar
09 - 1 teaspoon pure vanilla extract
→ Mixed Berries
10 - 1 cup strawberries, hulled and halved
11 - 1 cup raspberries
12 - 1 cup blueberries
13 - 1/2 cup blackberries
14 - 1 tablespoon fresh mint leaves, optional
15 - 1 tablespoon powdered sugar, for dusting, optional
# How to Make It:
01 - Preheat oven to 250°F. Line a baking sheet with parchment paper and trace a 9-inch circle to use as a guide.
02 - In a clean mixing bowl, beat egg whites with salt using a mixer until soft peaks form.
03 - Gradually incorporate superfine sugar, adding one tablespoon at a time; continue mixing until glossy and stiff peaks are achieved, approximately 5–6 minutes.
04 - Gently fold cornstarch, vinegar, and vanilla extract into the meringue using a spatula.
05 - Spoon meringue onto the parchment, forming a circle with raised edges to create a nest.
06 - Bake for 1 hour and 15 minutes. Turn off oven and allow meringue to cool completely inside with the door slightly open.
07 - While meringue cools, whip chilled heavy cream with powdered sugar and vanilla until soft peaks form.
08 - Transfer cooled meringue to serving platter. Spread whipped cream over top, then arrange berries and mint leaves.
09 - Dust with additional powdered sugar just before serving, if desired.
