Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.

In a large mixing bowl, beat the egg whites until stiff peaks form.

Gradually add in the sugar, 1 tablespoon at a time, while continuing to beat the egg whites until the mixture is glossy and stiff.

Add the white vinegar, cornstarch, and vanilla extract to the bowl and fold gently into the egg white mixture.

Spoon the meringue mixture onto the prepared baking sheet, forming a circular shape and creating a well in the center.

Bake in the preheated oven for 1 hour or until the meringue is crisp on the outside and marshmallow-like on the inside.

Turn off the oven and leave the meringue inside to cool completely.

Once the meringue has cooled, spoon the lemon curd into the well in the center of the meringue.

Sprinkle the pomegranate seeds on top of the lemon curd.

Serve with whipped cream.