4 large egg whites
1 teaspoon vanilla extract
1 cup plus 1 tablespoon sugar, divided
1 teaspoon white vinegar
1 teaspoon potato starch
2 pints strawberries, stemmed and sliced
1 pint lemon sorbet
1. Preheat oven to 200 degrees. Line a baking sheet with parchment paper.
2. Combine egg whites and vanilla in bowl of an electric mixer fitted with a whisk attachment. Whip on medium speed until foamy, about 30 seconds. Increase to medium-high and whip until white and increased in volume, another minute. With mixer running, add 1 cup sugar in a slow, steady stream. Continue to whip until whites are shiny and form stiff peaks, 3 to 4 minutes longer. Gently fold vinegar and potato starch into whites.
3. Scoop whites into 6 mounds (about 1/2 cup each), several inches apart, on baking sheet. Use a spoon to spread whites into 4-inch circles and to create an indentation in center of each circle. Bake until firm and dry, 1 1/2 hours. Turn off oven, open oven door slightly, and let sit in cooling oven until completely dry, about 2 hours.
4. Combine strawberries and remaining tablespoon sugar in a medium bowl and let stand, stirring occasionally, until sugar dissolves. Place two small scoops of lemon sorbet in center of each meringue shell, top with strawberries and serve immediately.
Makes 6 servings.