Preheat your oven to 250°F (120°C) and line a baking sheet with parchment. Setting the stage is half the battle.

Beat the egg whites with a pinch of salt on medium speed until stiff peaks form. Don’t be shy—you want them stiff and glossy.

With the mixer running, slowly sprinkle in sugar, about a tablespoon at a time. Beat until the mixture is glossy and holds stiff peaks. This can take 7–10 minutes.

Gently fold in vanilla, vinegar or lemon juice, and cornstarch. The batter should thicken a bit and look satin-smooth.

Spoon or pipe the meringue onto the prepared sheet into a circle about 8–9 inches across. Build a shallow well in the center for the toppings.

Bake for 60–75 minutes, until the outside is dry and lightly colored. Turn off the oven and let the meringue cool inside with the door ajar. Slow cooling prevents cracks.

Just before serving, top with berries and a dollop of whipped cream or yogurt. If you’re fancy, a mint leaf party trick never hurts.