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1
Preheat the oven to 225 degrees F. Trace eight 3-inch circles onto parchment paper, leaving at least 1 inch between them.
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2
Sift or push the brown sugar through a fine-mesh sieve to remove any lumps.
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3
With an electric mixer, whip the egg whites until foamy, 30 seconds.
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4
Add the cream of tartar.
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5
Increase to high speed and add the 1/4 cup brown sugar, a tablespoon at a time.
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6
Whip the egg whites until very thick and satiny, about 2 minutes with a stand mixer or 4 minutes with a handheld mixer.
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7
Place a 1/4-inch tip in a pastry bag and fill it with the meringue.
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8
Starting from the center of each circle on the parchment paper, pipe the meringue onto the circles, making solid coils.
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9
Sprinkle the remaining 1 tablespoon brown sugar over the meringues.
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10
Bake the meringues for about 2 hours, until they easily come off of the parchment paper.
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11
To test if they are done, remove them from the oven and let sit for a couple of minutes.
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12
Then, using a metal spatula, try to lift them off the parchment paper.
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13
If they dont easily come off, return them to the oven.
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14
Place the cooled meringues in an airtight container.
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15
Hull and quarter the strawberries.
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16
Sugar to taste with the 2 tablespoons granulated sugar.
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17
Place some strawberries in the bottom of each of 8 bowls.
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18
Spoon some creme fraiche over the berries and top with a brown sugar meringue.
