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Cover a cookie sheet with parchment paper.
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Beat egg whites and cream of tartar until foamy.
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Beat in the sugar, 1 Tbsp at a time; continue to beat until stiff and glossy.
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Don't under beat!
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Using a 1/4 cup measure, drop small mounds of meringue batter onto the parchment.
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Try to get then into circular or oval shapes, using an icing spatula if needed.
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Bake at 225 F (preheated) for 1 hour, then turn off the oven and leave them inside for 1 hour without opening the oven door.
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Remove meringues from baking sheet and press an indentation in the base of each- using your thumb gently.
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Let cool to room temperature.
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Beat cream and powdered sugar together until stiff.
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Fold 1/4 of the sliced fruit into the whipped cream and use to fill the indentations on the cooled meringues.
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Decorate with remaining berry slices.
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Fill meringues only when ready to serve.
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