Cut a length of parchment paper the size of a large baking sheet. Draw 6, evenly spaced 4" circles on the paper (tracing a bowl or jar lid). Flip paper over and place on baking sheet.

Using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar and cornstarch, beating until stiff (about 12 minutes depending on mixer). Beat in vanilla and vinegar. The meringue should be thick and glossy and there should be no grainy feel to the whites when rubbing between fingers.

Evenly divide meringue between 6 circles, spreading evenly with the back of a spoon. Bake in oven for 35-40 minutes. Turn off heat and allow to stand in oven with the door closed for at least one hour.

When completely cool, transfer to a serving plate or store in an airtight container for the next day (do not put in the fridge). Note: For a dinner party, I like to keep it as is on the parchment lined pan until just before serving. Store in the cooled oven if you can. Just don't forget it's there!

Using an electric mixer, beat cream and maple syrup until stiff. Spoon over meringue.

Arrange fruit over top, garnish with fresh mint and serve immediately.