Strawberry Ice Cream Meringue Sandwiches

4 large egg white, room temperature
Pinch cream of tartar
1 cup superfine sugar
1 teaspoon cornstarch
2 teaspoons pure vanilla extract
scant teaspoon white vinegar
1 pint strawberry ice cream, or more as needed, slightly softened

Heat oven to 250. Line a baking sheet with parchment paper and set aside. Combine egg whites and cream of tartar in the bowl of an electric mixer with whisk attachment. Beat to form soft foamy peaks. With mixer running on medium high, gradually add sugar, tablespoon by tablespoon. Be patient - meringues will bake up scaly if sugar is added too quickly. When all the sugar is incorporated add cornstarch, vanilla and vinegar. Beat a few minutes more. The meringue should be very thick and silky. Using a rubber spatula to mound 16 small dollops of meringue onto prepared baking sheet. Place in oven and bake 2 hours. Turn off oven and let stand another hour or overnight. Spoon ice cream between 2 meringues and sandwich together. Serve immediately.