Meringues Schalen

Description
Adapted from Betty Crocker's International Cookbook. We had something similar at a wonderful local Swiss restaurant.



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

Directions
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. Using a 1/4 cup measure, drop small mounds of meringue batter onto the parchment.
 * Don't underbeat!

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 temp.

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.