- 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.
- 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.
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.
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.**