Add in the mixer bowl the egg whites and the crystal sugar. Start the eggs whisk in medium speed for about 15 minutes until it gets fluffy. In the meantime, you can sift the powdered sugar. Just before the meringue is ready, add the vinegar and the vanilla. After that, carefully fold back the powdered sugar using a rubber spatula. Spread the meringue in a baking dish with an oiled paper and bake in a preheated oven in 80-100 degreed for about 1:30 hour.
Warm up a fry pan, put in half a cup of strawberries and when they start boiling and take out their juice sprinkle with powdered sugar. Stir very well, quench with the cognac and when is vapored, remove the pan from the fire. When it gets cooler, put the mixture with the strawberries in a blender and mash it very well until you have a nice, fully red sauce. When our merengue gets cooler, spread the fresh, stirred crème. Garnish the strawberries in sliced pieces and pour the strawberry sauce on them. Finally, add the white chocolate zest and serve with fresh spearmint.