Strawberry Eton Mess - Tangerine Zest

Preheat your oven to 100°C.
Pour the egg whites and salt into the bowl of your food processor with the whipping attachment.
Start whipping the egg whites at medium speed. When they become frothy, start pouring in the sugar a little at a time. Then add a few drops of lemon juice/white vinegar while continuing to beat. Stop beating when the whites are stiff. When you remove your beaters from the meringue, a peak should form at the end.
Place parchment paper on a baking sheet. Using a pastry bag, pipe small piles in a staggered pattern so they don't touch each other. Bake for 1 hour. Every 20 minutes, ajar the oven door to let the steam escape. Watch regularly. To see if the meringues are done, try peeling one off. At the end of baking, leave the door barely ajar and let the meringues cool in the oven. Then carefully remove the meringues from the paper.

In a saucepan, place the hulled strawberries cut into small pieces with the spoonful of balsamic vinegar and possibly the sugar.
Heat gently until everything is well candied. Stir regularly for about 10 minutes.
Let cool and set aside.

Place the crème fraiche in a cool place well in advance, as well as the beaters of your mixer and the bowl in which you will whip it.
When it's time to make your dessert, take the cream out of the refrigerator and the utensils needed to make the whipped cream now.
Pour the cream into the bowl and whip it with an electric mixer or food processor. As soon as the cream begins to thicken, add the powdered sugar and vanilla a little at a time and continue beating until smooth.
Roughly crush the meringues and gently fold them into the whipped cream.

To make your verrines, alternate layers: chopped strawberries, strawberry compote and whipped cream with meringues, then repeat each layer once.
You can add a few whole strawberries on top and possibly some toasted slivered almonds.
Serve immediately and enjoy!