Meringue Cookies: Preheat oven to 200 degrees F and place the rack in the center of your oven. Line a baking sheet with parchment paper.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until foamy.
Add the cream of tartar and continue to beat the whites until they hold soft peaks.
Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks.
Beat in the vanilla extract. (Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it doesn't feel gritty.
If it feels gritty, the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding.
Then, using two spoons or a cookie scoop, place 12 equal sized mounds of meringue onto the prepared baking sheet.
Bake the meringues for approximately 1 ½ to 1 ¾ hours, rotating the baking sheet from front to back (about halfway through) to ensure even baking.
The meringues are done when they are pale in color and fairly crisp.
Turn off the oven, open the door a crack, and leave the meringues in the oven to finish cooling.
Makes about (12) 2-½ inch meringues
Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.
Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
Strawberries: Place about one third of the strawberries in your food processor and process until just pureed. Or you can just mash them with a potato masher or fork.
Cut the rest of the strawberries into bite size pieces and place in a small bowl, along with the pureed strawberries.
Sprinkle the granulated white sugar over the strawberries and stir to combine
To assemble: Break five to six meringue cookies (use more or less if you like) into bite size pieces. Then fold the strawberries and meringue cookies into the whipped cream.
Meringue cookies are super easy to make but many grocery stores now carry them already premade. You can sometimes find them in the bakery section of your store. A note about superfine sugar: If you don't have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor