Creating Easter Meringue Cups is a straightforward process. Follow these steps to achieve delectable results:

1. Preheat Your Oven: Set your oven to 225°F (110°C) to prepare for low, slow baking.
2. Prepare the Baking Sheet: Line a baking sheet with parchment paper. You can use a pencil to outline the desired size of your meringue cups on the underside of the parchment.
3. Beat the Egg Whites: In a clean, dry mixing bowl, add the egg whites. Beat the egg whites on medium speed until foamy.
4. Add Sugar Gradually: Gradually add the granulated sugar, one tablespoon at a time, continuing to beat on high speed until the mixture forms stiff peaks.
5. Add Remaining Ingredients: Gently fold in the vanilla extract, cornstarch, white vinegar, and a pinch of salt. This adds flavor and stability to your meringue.
6. Pipe the Meringue: Use a piping bag fitted with a large round tip to pipe the meringue into the desired cup shape. Start from the center, moving outward, and create a small wall to form a cup.
7. Bake the Meringue: Place the prepared meringues in the preheated oven and bake for about 1 hour, or until they’re dry and can easily lift off the parchment.
8. Cool the Meringue: Turn off the oven and leave the meringues inside with the door slightly ajar. Allow them to cool completely for about an hour.
9. Assemble the Cups: Once the meringues are cool, gently lift them off the parchment. Fill with whipped cream and top with fresh berries.
10. Garnish: Optionally, add a mint leaf for added color and freshness before serving.