Preheat the oven at <temperature>180<unit>°C</unit></temperature>

Add <quantity>360<unit>g</unit></quantity> of egg whites to a stand mixer and whisk on medium speed until it starts to foam

Increase the speed and add <quantity>420<unit>g</unit></quantity> of sugar. Add the sugar in batches while whisking. Continue until soft peaks are formed

Remove the bowl from the mixer and sift in <quantity>24<unit>g</unit></quantity> of cornstarch

Add <quantity>12<unit>g</unit></quantity> of white vinegar and <quantity>2<unit>g</unit></quantity> of vanilla paste. Gently fold them in

Grease a <quantity>20<unit>cm</unit></quantity> x <quantity>30<unit>cm</unit></quantity> pan with baking spray and line with parchment paper

Evenly spread the meringue on the tray and clean the edges

Bake for 15m until lightly golden

Let the meringue sheet cool down completly at room temperature and flip it over a large piece of parchment paper or a kitchen cloth. Remove the baking paper. The meringue sheet is ready

Fill it with your favorite cream or jam and enjoy!