How to Master Meringues

In a stand mixer bowl fitted with the whisk attachment, beat 2 egg whites on medium-low speed for 30 seconds. Add ¼ tsp cream of tartar (or vinegar) and pinch kosher salt. Beat for 1 ½ minutes until foamy.

Increase speed to medium for 1 minute, then increase to high until stiff peaks form, about 2 minutes more. With mixer running on high speed, gradually add ½ cup superfine sugar in 1 tbsp increments until sugar has dissolved and mixture looks glossy and stiff, about 2 more minutes. Scrape down sides with a silicone spatula if needed. In the last few seconds, sprinkle 1 tsp cornstarch and ¾ tsp vanilla extract and whisk briefly until just combined.

Line the base and sides of 2 Suvie pans with parchment, using a dab of meringue mixture on the corners to help paper stick to pan. Divide mixture into quarters, mounding meringue into 2 nests per pan, spaced 1½-inches apart. Use 2 spoons to help scoop and shape, using the back of one spoon to make an indentation in the center to create a nest shape. Use a spoon or a fork to create texture and mini pointy peaks on each nest. Set pans aside.

Wipe down the inside of Suvie to ensure appliance is dry. Input settings and cook now (do not put pans into Suvie). Bottom Zone: Bake at 375°F for 45 minutes. Top Zone: Bake at 375°F for 45 minutes.

While Suvie is preheating, stir together 1 tbsp sugar, 3 cups mixed berries, and 1 tsp grated lemon zest in a medium bowl. Set aside at room temperature until ready to serve.

After 10 minutes of preheating, insert Suvie pans into Suvie. Bake for 10 minutes, then open door for 2 minutes while still cooking (this helps reduce moisture and yields a crisper meringue). Close door and continue to cook for 10 minutes, then repeat process of opening door for another 2 minutes, then close door for final 10 minutes. If you notice during cooking that the meringues in one pan look more golden than the other, swap pans from top to bottom and rotate from front to back.

Turn off Suvie, but keep pans in with door ajar for 30 minutes, which helps to create a chewy, marshmallow-like center. Using parchment paper as a sling, transfer to a drying rack to completely cool.

Meanwhile, whisk 1 cup heavy cream with remaining ¾ tsp vanilla extract and remaining 1 tbsp sugar until soft peaks form. Transfer to refrigerator until ready to serve.

When meringues are ready to serve, carefully remove from parchment paper as they will be very fragile. Top each meringue with a generous dollop of whipped cream and spoon over macerated berries. Dust with powdered sugar and garnish with fresh mint leaves, if using. Serve immediately.