Directions

1. Preheat the oven to 180 degrees. Place a sheet of parchment paper on a sheet pan. Using a 9-inch plate, draw a 9-inch circle on the paper.
2. Place the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

3. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1½ hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft inside.

4. Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Pour the Raspberry Amaretto Jam in the middle of the meringue disk and whipped cream, leaving a small white edge. Serve immediately! Optional: Scoop fresh berries into center of disk for added texture and flavor.