1. Preheat and Prep

• Preheat oven to 225°F (110°C).

• Line a baking sheet with parchment paper.

• Using a plate or bowl as a guide, draw a 10-inch circle on the parchment paper. Draw a smaller 6-inch circle inside it to form a wreath guide. Flip parchment so pencil is on the underside.

2. Make the Meringue

• In a clean, dry mixing bowl, beat egg whites with a pinch of salt on medium speed until soft peaks form.

• Gradually add sugar, 1 tablespoon at a time, increasing to high speed.

• Beat until stiff, glossy peaks form and sugar is dissolved (rub between fingers—no grains).

• Add vinegar, cornstarch, and vanilla, and fold gently until combined.

3. Shape the Wreath

• Spoon or pipe the meringue within the wreath outline, shaping a ring. Create peaks or swirls using a spoon for texture.

• For extra flair, pipe decorative mounds or use the back of a spoon to create a spiral effect.

4. Bake Low and Slow

• Place in the oven and bake for 90 minutes.

• Turn off the oven and let the meringue cool completely inside (at least 2 hours or overnight). Do not open the door during cooling—this prevents cracking.

5. Whip the Cream

• Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Keep chilled until ready to assemble.

6. Assemble the Wreath

• Just before serving, spoon or pipe whipped cream over the cooled meringue ring.

• Arrange fresh berries artfully on top. Add mint leaves, zest, or sugared cranberries if desired.