In a clean, dry mixing bowl, add the egg whites (make sure there’s no yolk mixed in). Using a stand mixer, beat the egg whites on medium speed until they start to froth.

Gradually add the sugar, about a tablespoon at a time, while continuing to beat on medium-high speed. This helps the sugar dissolve properly and creates a smooth meringue. Continue beating until stiff, glossy peaks form. You should be able to hold the bowl upside down and the meringue will stay in place.

Once the sugar is fully incorporated, add the vanilla extract and white vinegar. The vinegar will help stabilize the meringue. Beat just a few more seconds until everything is combined.

Line a baking sheet with parchment paper. Spoon the meringue onto the sheet and gently shape it into a round or oval disk, smoothing the edges to create a slight indent in the center. This will hold the whipped cream and fruit later.

Preheat your oven to 410°F (210°C). Once the oven is ready, place the meringue in the center and immediately reduce the temperature to 310°F (155°C). Bake for 1 hour. The meringue should have a crisp outer shell and slightly chewy center. You may see light cracking around the edges—this is normal. Leave the meringue in the oven for an additional 20–30 minutes with the oven turned off to cool slowly.

In your stand mixer or using a hand mixer, beat the heavy cream on medium-high speed until soft peaks form. Be careful not to overwhip, as the cream can turn to butter. You want a smooth, fluffy texture perfect for spreading.

Once the meringue is completely cooled, gently remove it from the parchment paper and place it on a serving platter.

Spread the whipped cream evenly over the center of the meringue, leaving a slight border around the edges.

Add your fresh seasonal fruit on top of the whipped cream. Berries, sliced stone fruit (like peaches or nectarines), or kiwi work wonderfully, but feel free to use whatever is in season!