Meringue

Preheat oven to 230° F (110° C).

Line a baking tray with parchment or a silicone baking mat. Fit a piping bag with a star* piping tip. Set aside.

In a large mixing bowl or the bowl of a stand mixer, whip egg whites to soft peaks.

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

Scoop meringue into prepared piping bag.

Pipe onto prepared tray.

Bake in preheated oven for 1 hour. Without opening the door, turn off the oven and allow cookies to cool in oven for 1-1 1/2 hours more, or until completely cool.

Strawberry Sauce

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

In the bowl of a food processor, purée macerated berries until smooth.

Whipped Cream

In a large mixing bowl or the bowl of a stand mixer, whip cream 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.