-6 egg white
-1 1/2 cups fresh strawberries, tops removed
-1/2 tsp cream of tartar
-1/2 tsp vanilla
-pinch of salt
-1 1/3 cups sugar, granulated
Preheat oven to 250F
Crack egg whites in a bowl. Let stand for 30 minutes, room temperature. Meanwhile, line 2 baking sheets with parchment paper. Draw 6- 3 1/2 inch circles on each paper. Flip over and repeat the process.
In a blender or food processor, puree the strawberries and set aside.
In a large mixing bowl, beat the egg whites, cream of tartar, vanilla, and salt with a mixer on medium until soft peaks form. Add sugar, 1 tbsp at a time, beating on high until the peaks become stiff and glossy (should maintain its form, usually taking approximately 5 minutes).
Mound about 2/3 of the egg white mixture onto the parchment. Spoon the puree over mounds. Top with remaining meringue. Using the back of the spoon, spreat lightly till it's to the edge of the circle. Bake for about 75 minutes with sheets on separate racks. Turn off oven and prop open the door. Let sit for about 1 hour. Transfer to a wire rack and let cool completely and store in an airtight container. Enjoy!