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1
Preheat oven to 250 degrees F.
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2
Cover a large baking sheet with parchment paper and draw two 8 circles on the paper (I trace around a cake pan or put my handily-marked silicone pie mat under the paper to trace).
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3
Turn paper over and secure it to your baking sheet with masking tape.
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4
Beat egg whites, salt and cream of tartar at high speed using a mixer until foamy.
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5
Gradually add the 1 cup of sugar, a tablespoon at a time, beating until stiff peaks form.
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6
Divide the mixture over the 8 circles, spreading with the back of a spoon.
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7
Bake for 1 to 1 1/4 hours or until meringues are crisp.
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8
Then remove the pan from the oven and sprinkle each meringue with 3 tablespoons chocolate chips and return pan to oven.
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9
Turn off oven and let meringues stand for 5 minutes to soften chocolate.
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10
Remove from oven and spread softened chocolate with a spatula.
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11
Cool meringues to room temperature.
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12
Meanwhile, sprinkle the sliced strawberries with remaining 1 teaspoon sugar; cover and set aside.
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13
To assemble, place 1 meringue on a serving platter, spread 1 cup whipped topping over it and top with half the strawberries.
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14
Repeat with the second meringue, the second cup of whipped topping, and remaining strawberries.
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15
Melt the remaining chocolate chips in the microwave (do this in 30 second increments, stirring in between each increment) and drizzle over top.
