Meringue Cookies:  Preheat oven to 200 degrees F (105 degrees C) and place racks in upper and lower third of your own.  Line 2 baking sheets with parchment paper.   You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) tip (plain or star), or with two spoons. 

In the bowl of your electric mixer (or with a hand mixer), with the whisk attachment, beat the egg whites on low-medium speed until foamy.  Add the cream of tartar and continue to beat the whites until they hold soft peaks.  Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks.  (The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty.  If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.) 

Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper.  This will prevent the paper from sliding.

Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip.  Pipe 2 inch (5 cm) rounds of meringue in rows on the prepared sheets.  Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets.

Bake the meringues for approximately one to one and a half hours, rotating the baking sheets from top to bottom and front to back (about half way through) to ensure even baking.  The meringues are done when they are pale ivory in color and firm enough that they can be lifted from the baking sheet without sticking.  Test one by removing it from the oven and letting it cool for a few minutes.  If dried out enough, the meringue, when broken in half, should be crisp and dry.  When done, turn off the oven, open the door, and leave the meringues in the oven to dry for a few hours or even overnight.

Eton Mess:  Place 1/2 pound (230 grams) of cut up strawberries in your food processor and process until pureed.  Set aside.

Cut the other 1/2 pound (230 grams) of strawberries into bite size pieces and place in a bowl, along with the pureed strawberries.  Sprinkle the granulated white sugar over the strawberries and stir to combine.  Break about 10 of the meringue cookies into bite size pieces (use more if desired).  Whip the heavy whipping cream until stiff peaks form (sweetened with a little sugar if desired).  Then fold in the cut up strawberries and meringue cookies.  Serve in dessert bowls or long stemmed glasses with strawberry puree (if desired) drizzled over the top.

Serves 4.