1. To make the meringues: In a medium-sized bowl, combine 2 egg whites, 1/4 tsp. cream of tartar, 1/2 tsp. vanilla extract, and a pinch of salt. Beat that with a hand mixer for 7 minutes, until stiff peaks.

2. Now slowly add in 1/2 cup white sugar, 1 Tbsp. at a time, beating with each addition. Transfer the meringue to a piping bag, and pipe onto a lined baking sheet. Bake at 200 degrees F for 2 hours. Then open the oven door, and let it sit for 15 minutes.

3. To make the Macerated Strawberries: In a medium bowl, add in 1 lb. of halved strawberries, and mash with a fork, until pureed. Add in 2 Tbsp. of white sugar, and add in the remaining 1/2 lb. of diced strawberries. Set aside.

4. To make the Chantilly Cream: In a small bowl, beat together 1 + 1/2 cup heavy cream, 1/3 cup powdered sugar, and 1/2 tsp. vanilla extract. Beat that until medium-soft peaks.

5. To assemble: First crush up your meringue cookies. To a parfait cup, layer on some of your cream, crushed meringues, a few spoonfuls of the macerated strawberries, and repeat the layers again! Top with a nice dollop of cream, a halved strawberry and a meringue. Repeat; this recipe makes about 4-6 Eton Mess.