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1
Cover a cookie sheet with parchment paper.
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2
Beat egg whites and cream of tartar until foamy.
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3
Beat in the sugar, 1 Tbsp at a time; continue to beat until stiff and glossy.
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4
Don't under beat!
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5
Using a 1/4 cup measure, drop small mounds of meringue batter onto the parchment.
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6
Try to get then into circular or oval shapes, using an icing spatula if needed.
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7
Bake at 225 F (preheated) for 1 hour, then turn off the oven and leave them inside for 1 hour without opening the oven door.
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8
Remove meringues from baking sheet and press an indentation in the base of each- using your thumb gently.
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9
Let cool to room temperature.
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10
Beat cream and powdered sugar together until stiff.
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11
Fold 1/4 of the sliced fruit into the whipped cream and use to fill the indentations on the cooled meringues.
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12
Decorate with remaining berry slices.
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13
Fill meringues only when ready to serve.
