Let’s create this beautiful Strawberry-Chocolate Meringue Torte:

1. Prepare Strawberries and Whipped Cream (Prep Ahead):

Place the egg whites in a large, clean, dry mixing bowl. Let them stand at room temperature for 30 minutes. Room temperature whites whip to greater volume.

Meanwhile, in a small bowl, gently combine the sliced strawberries and 1 teaspoon of granulated sugar. Cover and refrigerate until assembly. This macerates the berries.

In another bowl (preferably chilled), beat the heavy whipping cream until it begins to thicken. Add the confectioners’ sugar and ½ teaspoon vanilla extract. Continue beating until soft peaks form. Cover and refrigerate until assembly.

2. Prepare Oven and Baking Sheet:

Preheat oven to 250°F (120°C). Low temperature is key for drying meringue.

Line a large baking sheet with parchment paper.

Using an 8-inch round object (like a cake pan bottom) and a pencil, trace two 8-inch circles on the parchment paper, leaving at least 1 inch between them. Flip the parchment over so the pencil marks are underneath.

3. Make the Meringue:

Add the cream of tartar and salt to the room temperature egg whites in the large, clean bowl.

Beat with an electric mixer (preferably stand mixer with whisk attachment) on medium speed until foamy.

Gradually add the remaining 1 cup of granulated sugar, about 1 tablespoon at a time, beating on high speed after each addition until the sugar is dissolved. This process takes several minutes.

Continue beating until stiff, glossy peaks form. When you lift the beaters, the peak should stand straight up or curl over just slightly at the very tip, and the meringue should look shiny. Beat in the remaining ½ teaspoon vanilla extract.

4. Shape and Bake Meringue Discs:

Divide the meringue evenly between the two traced circles on the parchment-lined baking sheet.

Spread the meringue gently with a spatula to fill the circles, creating two even discs.

Bake until the meringues are set and dry to the touch, about 70-80 minutes. They should feel firm and lift easily off the parchment when gently tested.

5. Cool Meringues Completely:

Turn off the oven. Leave the meringues in the closed oven (do not open the door!) for 1 ½ hours to cool down slowly and completely. This gradual cooling is crucial to prevent cracking.

Remove the cooled meringues from the oven and carefully peel them off the parchment paper. Handle gently!

6. Melt Chocolate:

In a microwave-safe bowl, melt the semisweet chocolate chips (you can add ½ tsp shortening here if desired for smoothness, though not in original recipe). Microwave at 50% power in 30-second intervals, stirring between each, until smooth.

7. Assemble the Torte (Layer 1):

Carefully place one cooled meringue disc on a serving plate.

Spread the melted (and slightly cooled, if necessary) chocolate evenly over the top surface of this first meringue layer.

Remove the prepared whipped cream from the refrigerator. If it has softened, briefly beat it again until stiff peaks form.

Spread half of the whipped cream over the chocolate layer.

Top the whipped cream with half of the macerated strawberries (drain them slightly first if very juicy).

8. Assemble the Torte (Layer 2):

Carefully place the second meringue disc on top of the strawberry layer.

Spread the remaining half of the whipped cream over the second meringue layer.

Top with the remaining half of the macerated strawberries.

9. Serve:

Serve the Strawberry-Chocolate Meringue Torte immediately for the best texture contrast (crisp meringue, soft cream). Enjoy!