Preheat the oven to 300°F (150°C). Line a cookie sheet with parchment paper.

Using an electric stand mixer or hand mixer, whip egg whites in a clean bowl for 2 minutes on low speed until bubbles start to form.

Turn the machine up to medium-high speed and continue whipping until the egg whites start to thicken in roughly 2-3 minutes.

Slowly start to add the sugar 1 tablespoon at a time until it is all incorporated. You will see the egg whites double in volume and get shiny.

Once the sugar is all gone add in the cornstarch and white vinegar. Continue mixing for 2 more minutes and then turn off the machine.

On the cookie sheet, scoop 6 big spoonfuls of meringue. Make the dip in the middle where you will spread the cream.

Turn down the oven to 250°F (125°C) and bake for 1hr 10 minutes. Turn off the oven but leave the meringue in the oven to dry out for 2 hours.

In a small saucepan dissolve the sugar in the water and then bring to a simmer.

Remove from the heat and add in the peaches, raspberries, and vanilla paste. Allow to sit to cool down and for the flavors to marry. No need to stir or you will break up the fruit.

To assemble the meringues: Dollop whipped cream on top of the meringue and top with the fruit compote and a little sauce. Enjoy after assembled or keep refrigerated and enjoy within a day.