Meringues with Peaches and Strawberries

When I was living in France (many years ago) I used to eat many meringues! I absolutely love the texture and taste of these sugarly little pillows of joy. Topped with berries or compote, they make for a great light dessert when entertaining over the summer!

4 egg whites
1 cup sugar
½ teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract

1. Preheat oven to 275F. Line a large cookie sheet with parchment paper. (If desired,) trace 6- 3 inch circles spaced evenly among the sheet and flip the parchment over so the writing is facing down.
2. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium high speed until soft peaks form. Let the machine continue to run as you gradually add the sugar- one tablespoon at a time. Continue to beat, raising the speed to high if needed, until stiff glossy peaks are formed.
3. Sprinkle the corn starch, vinegar and vanilla over the meringue and gently fold them in to combine.
4. Now gently spread the meringue in the circles on the parchment to make circular bases. Make sure the edges of the meringue are slightly higher then the center so you have a very small well in the middle.
5. Bake for about 40-55 minutes, or until the meringue rounds are a pale pinky/cream egg-shell type color. Turn the oven off and leave the door slightly ajar to let the meringues cool completely. As the meringue cools, it will crack slightly.