British Eton Mess

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1. 1Step 1: Preheat the oven to 200°F and line a baking sheet with parchment paper.
2. 2Step 2: Place the egg whites and cream of tartar in a stand mixer fitted with a wire whisk attachment and whip on medium fast speed until soft peaks form.
3. 3Step 3: Reduce the mixer to medium speed and slowly sprinkle in the sugar until it is incorporated, and the meringue is shiny and reaches stiff peaks.
4. 4Step 4: Spoon the meringue into 1-inch wide dollops on the parchment paper, or pipe the meringue into 1-inch dollops using a piping bag fitted with a plain tip.
5. 5Step 5: Bake in the oven for 60 to 75 minutes, or until the meringue cookies are dry and crispy. Set aside to cool.
6. 6Step 6: Alternatively use 5-ounces of store-bought meringue cookies instead of making your own.
7. 7Step 7: Cut the greens off the strawberries and discard them. Then quarter or dice the strawberries.
8. 8Step 8: Sprinkle 2 tablespoons of the sugar over the strawberries and add the balsamic vinegar. Taste and if the strawberries aren’t sweet enough, add a tablespoon more of sugar. Keep in mind that meringue will add sweetness to the final dessert.
9. 9Step 9: Place the cream, powdered sugar and vanilla in the bowl of a stand mixer fitted with the wire whisk. Whisk on medium fast speed until soft peaks form.
10. 10Step 10: Set aside 6 nice looking meringue cookies to use as garnish. Then lightly crush the other meringue cookies and fold in about 2/3 of the crushed meringue into the whipped cream.
11. 11Step 11: Assemble the Eton Mess by layering the whipped cream, strawberry sauce, sliced strawberries and the rest of the crushed meringue bits together, repeating as necessary in a glass bowl or a double old-fashioned glass, creating layers of the whipped cream and the strawberries.
12. 12Step 12: Garnish each Eton Mess with the reserved meringue cookies and serve immediately.