1 tablespoon powdered sugar
1 tablespoon all-purpose flour
1 tablespoon cornstarch
3 egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup sugar
1 teaspoon distilled white vinegar
1/2 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
2 cups halved strawberries (about 8 oz.)
1 Heat oven to 250°F. Line baking sheet with parchment paper; spray lightly with cooking spray. Sift 1 tablespoon powdered sugar over parchment. With tip of small knife, mark 8-inch circle on parchment paper, using cake pan as guide.
2 Whisk flour and cornstarch in small bowl. Beat egg whites and cream of tartar in large bowl at medium speed until foamy. Increase speed to high; continue beating 30 to 40 seconds or until soft peaks form. Slowly beat in sugar; beat an additional 1 minute or until whites are glossy and stiff. At low speed, beat in flour mixture. Add vinegar and 1/2 teaspoon vanilla; beat just until blended.
3 Spread meringue over circle marked on parchment paper. With spoon, form 6-inch-wide crater 1 inch deep in center of meringue. (Meringue edges will be about 2 inches high.) Swirl edges with fork.
4 Bake 1 hour or until crisp and dry when lightly touched. Turn off oven; leave meringue in oven 30 minutes. Remove from oven; cool completely on baking sheet on wire rack, about 45 minutes. (Meringue can be made 1 day ahead. Cover and store in an airtight container in a dry place.)
5 Beat all filling ingredients except strawberries in large bowl at medium-high speed until firm peaks form; spread over center of meringue. Arrange strawberries over filling. (Cake can be assembled 4 hours ahead. Cover loosely and refrigerate.) Refrigerate leftovers.