Before starting, thoroughly wash all bowls, spatulas and whisks and then wipe down with lemon juice or white vinegar. This process removes any butter/fat residue and will help your meringues come out nice and fluffy.
Heat oven to 225 degrees F.
In mixing bowl, beat eggs on medium speed until frothy,
about 30 seconds.
With mixer running, slowly add granulated sugar and beat on
medium high until stiff peaks form.
Using a spatula, gently fold cornstarch and vanilla into the
egg mixture until combined.
Scoop about 1/4 cup of the mixture with an ice cream scoop
or large spoon and gently drop onto parchment-lined cookie sheet. Gently press
the top center of the meringue with the back of a large spoon to create a
shallow cup to accommodate the fruit and whipped topping. Repeat with remaining
batter, making sure to space 2 inches apart.
Bake for one hour or until meringues are very light golden
brown and dry to the touch. Turn oven off and let cool in the oven.