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Adapted from Ina Garten
Preheat the oven to 225 degrees. Place a sheet of parchment paper on a sheet pan.
Place the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the Traverse City Cherry balsamic and almond extract, and fold in lightly with a rubber spatula. Spoon or pipe the meringue into 4-6 disks, spacing at least 2 inches apart, on the parchment paper and smooth it, making a rough disk. Bake for 1½ hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft inside. Remove from oven. Plate merengues, and top with fresh whole or sliced berries. Finish with a drizzle of Fustini’s 18 Year Traditional balsamic. Enjoy!
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