Preheat oven to 180 degrees Fahrenheit.

Line a baking tray with parchment paper.

Whisk the egg whites in a stand mixer until they become frothy.

Slowly add in the super-fine sugar.

Add the cornstarch and cream of tartar and continue to whip.

Add the vanilla and white wine vinegar.

Continue to whisk until thick peaks form. You'll know the meringue is whipped enough if you can turn the mixing bowl upside down without the meringue moving.

Add stiff meringue to a piping bag with a wide metal tip.

Pipe a circular pattern onto the parchment paper.

Continue to pipe along the edge of the circular pattern to create layers, like a nest.

Bake in preheated oven for about 90 minutes.

Allow meringue nests to cool completely before filling with curd and berries.

If serving guests, wait to fill the meringue nests until just before serving. This will help prevent the moist fillings to soften the meringue.