Preheat your oven to 250F.

In a stand mixer with whisk attachment, whisk the whites until frothy and then add the sugar and cornstarch.

Keep whisking until medium soft peaks, add the vinegar and vanilla. Whisk until stiff peaks and either dollop onto a sheet tray or pipe nice rounds.

Bake for one and a half hours, and then turn the oven off, leaving the meringues to dry overnight.

To serve meringues, smash half a cup of raspberries with the hibiscus syrup. Set aside. Place meringues on place, dollop with heavy cream, drizzle on smashed berries/syrup and top with more fresh berries. Serve immediately.