Swiss Meringues (Meringues Schalen) - cooking recipe

Ingredients

3 egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
3/4 cup heavy cream, chilled
2 tablespoons powdered sugar
1 1/2 cups sliced strawberries

Preparation

Cover a cookie sheet with parchment paper.
Beat egg whites and cream of tartar until foamy.
Beat in the sugar, 1 Tbsp at a time; continue to beat until stiff and glossy.
Don't under beat!
Using a 1/4 cup measure, drop small mounds of meringue batter onto the parchment.
Try to get then into circular or oval shapes, using an icing spatula if needed.
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.
Remove meringues from baking sheet and press an indentation in the base of each- using your thumb gently.
Let cool to room temperature.
Beat cream and powdered sugar together until stiff.
Fold 1/4 of the sliced fruit into the whipped cream and use to fill the indentations on the cooled meringues.
Decorate with remaining berry slices.
Fill meringues only when ready to serve.