Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper, drawing a 9-inch and a 6-inch circle as guides.

In a stand mixer, whisk the 7 egg whites on medium speed until soft peaks form, about 2-3 minutes. Gradually add the sugar, increasing the speed to high until stiff peaks form, about 5-8 minutes.

Gently fold in the cornstarch, vinegar, and vanilla extract into the meringue until fully incorporated.

Transfer the meringue to a piping bag and pipe 9-10 mounds on the outlined circles. Form indentations in the center of each mound.

Bake in the oven for about 1 hour and 15 minutes until dry and crisp. Let cool inside the oven for at least one hour.

While the meringue cools, whip the heavy cream, confectioners sugar, and almond extract until stiff peaks form. Refrigerate until ready to assemble.

Spread the almond cream over the cooled meringue layers, filling the centers. Top with raspberries, pomegranate arils, and garnish with mint leaves.