Make sure the egg whites are at room temperature. This will ensure you get a proper meringue. Also, we want to make sure these meringues don't stick to our baking sheet. Use a parchment paper or silicone sheet lightly sprayed with cooking spray. You can use a stand or hand mixer, but it may take you longer with the second option.  Preheat your oven to 200F.

Using a whip attachment, whip up the egg whites and cream of tartar on medium speed until slightly frothy.

Continue whipping until tracks begin to form then slowly add in the granulated sugar until it's all in there. Add in the vinegar, vanilla and cornstarch and continue whipping until stiff peaks are formed and the meringue is shiny.

You can stop the mixer and check if you're not sure. If it's stiff and holds it's peak, you're good to go. If not, keep going.

You can pipe the meringue onto the baking sheet using a pastry bag and tip or you can just dollop them on there with a spoon. Leave a couple of inches in between each meringue mound.

Dip a spoon into hot water, wiping off each time you dip it. Push the spoon into the top of the meringue and make circular motions to create a hole in the middle. This is where your cream and fruit will go after it's baked. Do this to all the meringues.

Bake for two hours and then turn off the heat and leave the meringue in the oven with the door slightly ajar to dry for a minimum of two hours or ideally overnight. You'll know they're dry enough because they'll lose their sheen on the outside and will no longer stick to the baking sheet. I highly recommend leaving them in there overnight for the best texture.

The next day, top with fresh cream, berries, jams or curds. It's up to you to make the combination you want. Have fun and get creative!