Making the meringue

1. Set the oven to 260F.
2. Pour the egg whites into a bowl, add the salt and vanilla and start whisking, 2-3 minutes until the eggs start to whiten. While continuing to whisk, add a tablespoon of granulated sugar, and continue to mix for about 15 seconds. Add another spoon-ful of sugar. Continue this process until all the sugar is gone. Add the corn flour and vinegar. Whisk until the mixture has the consistency of shaving foam and has a shiny exterior.
3. Take 2 tablespoons of the meringue mixture and shape it into a round shape on the baking tray with the help of a spoon or spatula. Bake for 60-70 minutes.

Making the cream

Pour the heavy cream into a large bowl and add powdered sugar, vanilla extract and salt. Beat with a mixer until stiff. Chill in the refrigerator until the meringues are ready.

Make the raspberry sauce

Pour sugar and raspberries into a saucepan. Cook until the sugar melts and mix-ture develops into a thick consistency.

Making a Raspberry Eton Mess

When the meringues are ready, break one into a bowl. Add the cold cream first, then raspberry sauce. Serve, and watch as people learn to love all over again.