4 large organic egg whites Pinch of fine salt ½tsp white vinegar ½ cup plus 2 tbsp granulated sugar 1tbsp corn starch ¾tsp vanilla extract 1 cup heavy cream 1½ cups fresh blueberries, plus more for serving
Pre-heat the oven to 350 degrees. Combine egg whites, salt, and white vinegar in the bowl of an electric mixer (or use a hand mixer), and beat on high until soft peaks form. Combine the 3⁄4 cup sugar and corn starch in a small bowl and add to the egg whites in thirds, whisking in each addition completely. Add the vanilla, and beat until stiff peaks form.
Line a baking sheet with parchment paper, and put the meringue on it in eight big spoonfuls. Use a spoon to spread them in a circle, then make an indent in each. Bake for 10 minutes, lower the heat to 200 degrees, and bake for an hour. Turn off the heat, and cool the meringues in the oven for an hour, propping the door open with a wooden spoon.
Meanwhile, whip the cream together with the remaining sugar. In a small bowl, crush half cup of the blueberries with a potato masher or a spoon to release their juice. Fold those and the rest of the blueberries into the cream if you like, or use as a topping over the egg whites and cream. Evenly distribute the cream on the meringues, filling in the indentations. Top with blueberries, and serve.
Have other berries in the fridge? They'll work just as well.