-
1
To make the meringues, preheat the oven to 300 degrees Fahrenheit. Line a baking tray with parchment paper. If you want to be exact and neat, trace 2 1/2-inch circles onto the parchment paper with a pencil to use as a guide, then flip the paper over so you don't get pencil marks on the meringues.
-
2
Place the egg whites in a spotlessly clean bowl. Whisk on a medium speed until foamy, then add the cream of tartar. Continue to whisk until soft peaks form. Add the sugar a little at a time and continue whisking until all the sugar has been incorporated and the egg whites are very stiff and shiny.
-
3
Using two spoons (or a piping bag if you want the practice), place rounded spoonfuls of the egg white mixture in rows on the lined baking tray. You want them to be around 2 1/2 inches in diameter.
-
4
Place in the oven, then immediately reduce the oven temperature to 275 degrees Fahrenheit and bake for 1 hour. Turn the oven off and leave the meringues undisturbed in the oven until the oven is completely cold, or better yet, overnight, to allow them to dry out.
-
5
Cut the strawberries into halves or quarters, depending on their size (you want them to be bite sized). Place about one-third of the berries and the confectioners' sugar in a food processor or blender and process until just pureed (or you can mash them with a potato masher or fork). Place the remaining strawberries in a bowl and pour over the orange liqueur. Set aside to macerate while you whip the cream (the longer you can leave them steeping in the liqueur, the better).
-
6
Whip the cream just until soft peaks form. Break up the meringues into bite-sized pieces and add them to the whipped cream. Add the chopped strawberries, reserving a few for decoration. Gently fold in all but a few tablespoons of the puree, marbling it throughout the cream mixture. Spoon into individual serving dishes and drizzle with the remaining puree and reserved strawberries. Serve immediately.
