Dessert -- Ina Garten'S Pavlova With Roasted Berries - cooking recipe

Ingredients

4 extra lg organic egg whites, at room temperature
1/4 teaspoon cream of tartar
1 pinch kosher salt
1 cup granulated sugar, divided
1/2 teaspoon pure vanilla extract
roasted berries (recipe follows_)
1 pint fresh strawberries
2 half pints fresh raspberries
2 half pints fresh blackberries
1/4 cup sugar
1 vanilla bean, split and seeds removed

Preparation

Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw a 3-1/2 inch circle, 4 times on each piece of paper. turn the paper face down on the baking sheets.
in the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla.
Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star-shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the meringue shells.
Bake for 2 hours, or until the meringues are dry and crisp But NOT BROWNED. Turn OFF the heat and allow the meringues to sit in the over for 4 hours or overnight.
ROASTED BERRIES: Preheat the oven to 450 degrees F.
Place the strawberries, raspberries, blueberries and raspberries on a sheet pan and toss with the sugar and vanilla bean seeds.
Roast in the oven for 20 minutes. Cool to room temperature and later mixed berries inside the meringue shells. DONE.