Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 7-inch circle as a guide for your meringue.
In a clean bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, beating continuously until the mixture is glossy and forms stiff peaks.
Gently fold in the white vinegar, vanilla extract, and cornstarch with a spatula. This will stabilize your meringue and give it a chewy texture inside.
Spoon the meringue onto the prepared baking sheet, shaping it into the drawn circle. Create a slight well in the center to hold the toppings later.
Bake for 60-70 minutes until the meringue is crisp and dry to the touch. Turn off the oven and allow the meringue to cool inside with the door slightly ajar.
For the whipped cream topping, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be cautious not to overwhip, as this can lead to a grainy texture.
Once the meringue has cooled completely, spread the whipped cream evenly over the top, filling the well.
Decorate with mixed berries, edible flowers, and mint leaves to create the stunning flower plate dessert that’s both beautiful and delicious.
