Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.

In a mixing bowl, beat the egg whites with an electric mixer until soft peaks form.

Gradually add the granulated sugar, continuing to beat until stiff peaks form and the mixture is glossy.

Gently fold in the vinegar and cornstarch.

Spoon or pipe the meringue mixture onto the prepared baking sheet, forming small nests.

Bake for 60 minutes, then turn off the oven and let the meringues cool completely inside.

In a clean mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.

Once the meringues are cool, carefully remove them from the parchment paper.

Fill each meringue nest with whipped cream and top with fresh fruits.