5 egg whites, room temperature
1/4 tsp. salt
1 1/2 c. superfine sugar
1 tbsp. cornstarch
2 tsp. vinegar

Preheat oven to 300 degrees. Place egg whites and salt in large mixing bowl. Beat at high speed with electric mixer until very stiff. Gradually add sugar, cornstarch and vinegar. Continue beating until very stiff, about 15 minutes. Pile onto cookie sheet, that has been covered with 3 layers of waxed paper. Spread meringue so it is circular in shape, no more than 3 inches high. Place on rack in middle of oven and bake at 300 degrees for 15 minutes. Do not open oven door during baking. After 15 minutes, lower oven temperature to 250 degrees. Bake 1 1/4 hours longer. When done, turn off oven and open door. Let pan stay on rack until oven is cool.

Place sweetened, fresh or frozen fruit (peaches, blackberries, raspberries, blueberries or strawberries) on cooled meringue and cover with sweetened whipped cream. Refrigerate until serving time. Smaller individual meringues can be made instead of a larger one.