1. Center a rack in the oven and heat to 250 degrees. Line a baking sheet with parchment and trace an 8" circle on paper. Flip over so tracing is facedown.
2. Combine egg whites and salt in a large bowl and beat with an electric mixer on low until foamy. Increase speed to medium and gradually add 1 cup granulated sugar, beating until glossy, stiff peaks form, 4 to 5 minutes. Add cornstarch, vanilla, and vinegar and beat until just combined.
3. Gently scoop meringue onto prepared baking sheet, spreading it within the confines of the traced circle and mounding it higher on edges to make a well in the center.
4. Reduce oven temperature to 200 degrees and bake meringue until outer shell is firm and dry, rotating halfway through, about 1 1/2 hours. Turn oven off, but leave meringue inside to cool completely, about 1 hour.
5. Combine cream and confectioners' sugar in a large bowl and beat with an electric mixer on medium until medium peaks form, 3 to 4 minutes.
6. When ready to serve, gently toss together berries, orange zest and juice, and remaining 1 teaspoon granulated sugar in a medium bowl. Spoon whipped cream into center of meringue, top with berry mixture, and serve.
Source: Hannaford fresh Magazine, March - April 2018