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1
Preheat oven to 175F and line 2 large baking sheets with parchment paper.
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2
Make a template for meringues.
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3
First, trace a 5-inch square from cardboard and cut to size.
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4
Then trace a 3-inch square in center, and cut out with X-Acto or utility knife.
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5
Beat whites with salt in a bowl with an electric mixer at medium-high speed until they just hold soft peaks.
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6
Gradually add half of sugar, beating at high speed, and continue to beat until whites hold stiff, glossy peaks.
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7
Fold in remaining sugar gently but thoroughly.
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8
Spread about 1 teaspoon meringue onto corners of each piece of parchment and turn paper over, pressing on corners to adhere parchment to baking sheets.
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9
Starting in 1 corner, place template flat against 1 baking sheet and spoon a heaping tablespoon meringue into center.
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10
Holding template down firmly, spread meringue evenly with offset spatula to fill opening, then gently lift template straight up from sheet to make a clean edge.
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11
Form 17 more meringues in same manner (9 per sheet), scraping excess meringue from template as necessary.
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12
Discard any leftover meringue.
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13
Bake in upper and lower thirds of oven until dry to the touch, very pale, and crisp, about 1 1/4 hours.
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14
Cool meringues on sheets 5 minutes, then carefully peel meringues from parchment and transfer to racks to cool.
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15
Puree berries with sugar (to taste) in a blender or food processor, then force through a fine sieve into a bowl to remove seeds.
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16
Sprinkle 6 meringue squares with confectioners sugar.
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17
Put 1 unsugared meringue square on each of 6 plates and top with small scoops of ice cream and berries, then cover with a sugared meringue square.
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18
Spoon a dollop of whipped cream onto each napoleon and grate a bit of lime zest over top.
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19
Divide sauce among plates.
