We made this because we had an abundance of strawberries and 6 egg whites left from ice cream (so we did a 1 and 1/2 batch). We made them open face with strawberry slices on top, where the recipe had the whipped cream sandwiched in between two meringues.
The biggest issue was that the amount of strawberry puree wasn't anywhere close to enough for a strawberry flavor. With what the recipe called for it still tasted basically like plain vanilla whipped cream. I don't remember how much more puree we put it... at least an extra 1/2 cup... and then it was really fruity :) ... also there was way more than a sufficient amount of whipped cream for the number of meringues we were able to make.
Note: If you are making them for a group. Make them shortly before they will be eaten because the whipped cream moistens the meringue and they become a really messy treat.
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup (200 grams) superfine (caster) granulated white sugar
1 teaspoon pure vanilla extract
Strawberry Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
1/2 cup (120 ml) lightly sweetened strawberry puree
Fresh Berries on top
To make the strawberry puree we took 20 oz of strawberries, 1/2 cup water, and a little bit of sugar-- couple teaspoons and mixed it in the blender (Oh for a food processor). It made enough puree for both the whipped cream and ice cream.