To make meringue nests: Preheat oven to 200 F. On parchment paper-lined baking sheet, spread sugar evenly and bake 5-7 minutes to slightly heat. Remove sugar from oven then increase oven temperature to 225 F.

Carefully separate egg whites from yolks completely. In bowl of hand or stand mixer fitted with whip attachment, whisk egg whites on medium-low speed until foamy about 1 minute.

Slowly add sugar 2-3 tablespoons at a time and mix on medium speed 2 minutes between each addition. Sugar needs completely mixed into egg whites to ensure success. Continue mixing on medium until mixed through and meringue does not feel gritty.

Add cream of tartar, vanilla extract and cornstarch. Increase to high speed and beat until stiff peaks form.

On two parchment paper-lined baking sheets, pipe or spread meringue with spoon into six 4-inch circular “nests.”

Bake 1 hour, 15 minutes then turn off oven and let meringues cool without opening oven for at least 4 hours or overnight. The USDA recommends egg dishes be cooked to 160 F.

To make garnish: When ready to serve, in clean mixing bowl fitted with whip attachment, whip heavy whipping cream on medium speed. Slowly add sugar and vanilla. Continue mixing on high speed 2-3 minutes until stiff peaks form.

Dollop whipped cream on meringue nests and top with sliced strawberries.