Place egg whites and salt in the bowl of an electric stand mixer ptted with the whisk attachment. Beat the egg whites on high speed until prm to the touch, 1 to 2 minutes. With the mixer on high, gradua lly add the sugar and continue beating until the mixture is very flrm and forms stiff, shiny peaks, about 2 to 3 minutes.
Remove bowl from mixer, sprinkle cornstarch over the top, add vinegar and van illa, and fold into stiff egg whites with a rubber spatula. Pile spoonfuls of the
meringue onto the six circles. Smooth out the top of each circle with a spoon to make a ~at disk-or tutu!
Bake tutus for 1/2 hours. Tum off oven and let the tutus cool in the oven for an additional hour. Tutus will be crisp on the outside and soft on the inside. You can store them in an air-tight container for several days or top with cream and berries and serve mmediately.
To prepare berries, place washed fruit in a bowl and sprinkle with 1/2 ablespoons of the sugar. Let sit for 15 to 20 minutes.
To prepare cream, pour into a bowl and beat on high speed with an electric mixer. Add 1 tablespoon sugar and continue beating until soft peaks form.
To serve tutus, place each meringue on a plate. Top equally with cream and rries. Drizzle extra berry juice over the top if des ired.
