Crispy Meringue Strawberry Torte

Preheat your oven to 250 degrees Fahrenheit (120 degrees Celsius). Prepare a large baking sheet by applying butter or lining it with parchment paper for an easy cleanup.

In a spacious, heat-resistant container, whip egg whites into a light and airy foam using an electric mixer. Introduce vinegar and vanilla extract, blending them seamlessly into the mixture. Gradually incorporate sugar while continuing to whip until stiff peaks form and hold their shape. Using a large serving spoon, portion out the meringue mixture into 8 rounded shapes, closely spaced on the prepared baking sheet. Create a slight indentation in the center of each meringue using the back of a spoon.

Place the prepared meringues in the preheated oven and bake for 1.5 hours, or until they reach a golden brown color. After baking, turn off the oven and allow the shells to cool within it for approximately 1 hour.

Serve by filling each shell with a generous scoop of vanilla ice cream and topping it with thawed strawberries for added flavor and texture.