Preheat the oven to 120°C. Line a baking tray with parchment paper.
Place the egg whites into a spotlessly clean bowl and whisk on full speed until they form stiff peaks.
Reduce the speed of the mixer and add the sugar a little at a time, beating thoroughly. When all the sugar has been incorporated, add the cornflour and vinegar and whisk again on high speed until the mixture is glossy and stays put when the bowl is turned upside down.
Fold in the vanilla extract to flavour the meringue, then spoon the mixture into a piping bag fitted with a 1cm nozzle.
Making sure they do not touch one another, pipe 6 x 5cm diameter individual meringue nests and pipe the leftover on a second tray into mini bite size or walnut-sized blobs of meringue. These mini meringues will be used to decorate!
Bake the nests for 45 minutes and the mini meringues for 25–30 minutes, until firm to the touch but still soft in the middle. I normally leave mine to cool in the oven with the door ajar.
Once the meringues anre done and cooled. Prepare the strawberries, place the strawberries in a bowl with the lemon juice.
In a large sauté pan, over high heat, melt the sugar in a dry pan. Once the sugar start to caramelise and colour, add at once the strawberries. The caramel will set on the strawberries but toss once or twice to coat the strawberry in the caramel if possible.
add the grand Marnier and carefully ignite the berries. Once the flame has died down, continue to cook for a further minute or so. Remove from the heat and set asde to cool.
Once ready to serve, place up a meringue nest with some cream and spoon over the warm strawberries with the juices. decorate with extra mini meringues and enjoy immediately.