In the heatproof bowl of an electric mixer, combine the sugar, egg whites, cream of tartar, and salt.

This is what turbinado sugar looks like. It is also called raw sugar. It is coarser than granulated sugar, so we need to melt it or it will be grainy.

Heat some water in a saucepan over medium-low heat. Set the mixing bowl over the simmering water and whisk until the mixture is thick and the sugar has dissolved. The easiest way to tell is to rub some between your fingers but make sure that all of the sugar hasn't sunk to the bottom.

Add the bowl to the mixer fitted with the whisk attachment.

Beat on high speed until the meringue is stiff, glossy, and voluminous. (Such a great word. It makes me feel very Nigella.) Add the vanilla bean paste.

This is what it will look like when it is ready. It takes 8 to 10 minutes.

Take the bowl off of the mixer and add the cornstarch. Gently fold in with a rubber spatula.

Line a baking sheet with parchment paper or a Silpat. Pipe or spoon meringue onto the baking sheet. I piped mine into a nest. But you could do flatten it out and the middle with be more marshmallow-y instead of crisp. Bake in a preheated 250° oven for 1 1/2 hours. Then turn off the heat and let cool completely in the oven for another hour.

Add the berries and maple syrup to a saucepan. Cook over medium-low heat until the berries soften and begin to release juice.

Make some whipped cream. Top the meringues with cream and spoon berries on top.