Meringues Schalen

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



Ingredients

 * 3 egg whites
 * ¼ teaspoon cream of tartar
 * ¾ cup granulated sugar
 * ¾ cup heavy cream, chilled
 * 2 tablespoons powdered sugar
 * 1½ cups sliced strawberries

Directions

 * 1) Cover a cookie sheet with parchment paper.
 * 2) Beat egg whites and cream of tartar until foamy.
 * 3) Beat in the sugar, 1 tbsp at a time; continue to beat until stiff and glossy.
 * 4) Don't underbeat! using a ¼ cup measure, drop small mounds of meringue batter onto the parchment.
 * 5) Try to get then into circular or oval shapes, using an icing spatula if needed.
 * 6) 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.
 * 7) Remove meringues from baking sheet and press an indentation in the base of each- using your thumb gently.
 * 8) Let cool to room temp.
 * 9) Beat cream and powdered sugar together until stiff.
 * 10) Rold ¼ of the sliced fruit into the whipped cream and use to fill the indentations on the cooled meringues.
 * 11) Decorate with remaining berry slices.
 * 12) Fill meringues only when ready to serve.