Meringue

Preheat oven to 110° C / 230° F.

Line a baking tray with parchment or a silicone baking mat. Fit a piping bag with a star* piping tip, and set aside until ready to use.

Add egg whites to a large mixing bowl or the bowl of a stand mixer. Whip to soft peaks.

Gradually add sugar, continuing to whip on medium-high speed until the mixture is thick and glossy, and stiff peaks form.

Transfer meringue mixture to piping bag fitted with star tip.

Pipe onto prepared tray.

Bake in preheated oven for one hour. Without opening the door, turn off the oven and allow cookies to cool in oven for 1 – 1.5 hours.

Strawberry Sauce

In a small bowl, toss the strawberries with 1 tablespoon granulated sugar. Set aside and allow to macerate, at least 15 minutes.

Add macerated berries to the bowl of a food processor. Purée until smooth.

Whipped Cream

In a large mixing bowl or the bowl of a stand mixer, add chilled whipping cream. Whip on medium-high speed until soft peaks form.

Whip in the confectioner’s sugar, followed by the vanilla bean paste.

Crush about 5 of the meringue cookies. With a rubber spatula, gently fold the crushed meringue into the whipped cream.

Fold in about 4 tablespoons of the strawberry sauce, reserving the rest for assembly.

Assembly

Add 1 tablespoon of strawberry sauce to the bottom of each glass.

Top with half of the whipped cream.

Top with most of the diced berries, followed by a handful of crushed meringue cookies.

Top with the remaining whipped cream.

Drizzle with remaining strawberry sauce.

Garnish with meringue cookies and remaining diced berries.

Serve immediately.