- Preheat the oven to 225° F. Line a cookie sheet with parchment paper.
- Beat egg whites and cream of tartar together until very soft peaks form. Slowly, beating constantly, add the sugar until all is incorporated. Keep beating until the mixture is thick and glossy and stiff peaks form.
- Spoon the meringue into a piping bag fitted with a star tip. Pipe in 2 to 3-inch circles; building up the edges to create a pocket in the middle. If you don’t have a piping bag, simply spoon the mixture into rounds, building up the sides. Bake for 20 minutes. Turn the heat off and let the meringues cool completely in the oven, about 2 hours.
- Whip the whipping cream until soft peaks form. Add 1 Tbsp. of the icing sugar and beat until stiff peaks form. Divide and pipe or spoon the whipping cream into the centre of each meringue. Divide and arrange the strawberries on top. Dust with remaining icing sugar. Garnish with mint and serve.
Options: Use other fresh fruit, such as kiwi slices, orange segments and blueberries, in place of, or in combination with, the strawberries.