4 egg whites, room temp.
1 c. sugar
1 tbsp. cornstarch
1 tsp. white vinegar

FILLING:

1/2 pt. whipping cream (whipped)
Fresh fruit of the season

Preheat oven to 250 degrees. Beat egg whites until they are stiff - use electric beater. Gradually add sugar, beating constantly, until egg whites are thick and glossy. Save a little sugar and add the 1 tablespoon cornstarch to it and continue to add to egg white mixture. Then add vinegar while still beating. Continue beating until it is well blended.

Mound the meringue on parchment paper (make an 8 inch circle) on a cookie sheet. Bake 1 1/2 hours at 250 degrees, turn oven off and leave door open. Remove meringue after 20-30 minutes. Remove meringue from parchment when cooled and place on a serving dish. Fill top with whipped cream and decorate with sliced and whole fresh fruit (strawberries, raspberries, peaches, etc.).