Eton Mess

Directions

• Meringue
• Preheat the oven to 275°F.
• Add egg whites, salt, and cream of tartar to an electric mixer, and whip on high until you reach stiff peaks.
• Reduce speed to medium, add the water, and gradually sprinkle in the sugar. Increase speed to high and whip until you have glossy, very stiff peaks.
• Fold in the cornstarch, vanilla, and vinegar.
• Spoon the mixture into 5-6 large dollops on a parchment-lined baking sheet. Place in the oven for 45 minutes, then reduce the temperature to 250°F and bake for another 30-45 minutes. The meringues should take on a tiny bit of color, have a crisp outside but still chewy inside. Let them cool in the oven, with the heat turned off and the door propped open with a wooden spoon.
• Strawberries
• Slice strawberries into rounds, add the sugar, acid (lemon juice or balsamic), and a few good cracks of black pepper (if using the balsamic variation). Give the strawberries a light muddle and set aside for at least 15 minutes.
• Whipped cream
• Whip the cream, a big pinch of sugar, and a little pinch of salt in an electric mixer. (Sweeten to your liking!)
• Assembly
• Starting with the strawberries, layer some of the fruit and syrup, followed by whipped cream, then some crumbled meringue. Repeat, finishing with a layer of whipped cream and strawberries on top.
  Serve immediately.