Makes about 30

Ingredients
1 cup egg whites
1 pinch cream of tartar
1 cup sugar
1 cup powdered sugar

1 cup heavy cream
1 tablespoon sugar
6 strawberries, sliced

Line a sheet pan with parchment paper.

Whip whites and cream of tartar till foamy then gradually add the sugar and whip till very stiff. On low gradually add the powdered sugar then whip on medium high a short time till it looks glossy. Place in a pastry bag fitted with a star tip and pipe long meringues (have to show you this part) onto the parchment paper. Place the pan on top of a hot oven and let sit over night to dry out or preheat your oven to 175 and bake for 2 hours, checking after an hour that they aren’t browning at all (if they are, turn the oven off) then turn the oven off and let cool another hour or over night. They should be completely dry and crisp and white.

Peel off of the parchment paper to serve. Keep in an airtight container for up to 5 days. To serve, make Chantilly Cream by whipping the heavy cream and sugar together till stiff. Pipe the Chantilly cream on the flat side of one, add the strawberry slices and sandwich with a second one.