Heat ove to 275°F LIne a large baking sheet with parchment paper.
In a large squeaky clean glass or metal bowl (or the bowl of your stand mixer) beat egg whites until very frothy and white. Gradually add sugar, ¼ cup at a time and beat until stiff and glossy. In a small bowl, combine vinegar and cornstarch. Add to the egg whites and beat until incorporated.
Spread out on parchment paper-lined baking sheet, about 2 inches thick. Reduce the oven temperature to 250°F. and bake for 60 - 75 minutes until turning very slightly light brown. Turn the oven off and let the meringue sit in the oven for an hour or even overnight.
Combine sliced strawberries with Triple Sec or other orange liqueur.
When ready to serve the dessert, whip the cream with the icing sugar and vanilla just until stiff. Roughly crumble the meringue, leaving bite-sized pieces. Gently stir the strawberries and meringue into the whipped cream, spoon into dessert glasses and serve.
If you don't have berry sugar, grind granulated sugar in a blender. It is much finer and dissolves more easily than granulated sugar.The meringue can be made up to a month in advance. After completely cooled, wrap tightly and store in a cool place.
This delicious recipe brought to you by Flavour and Savour. https://www.flavourandsavour.com