|Cream of tartar||1⁄2 Teaspoon|
|Granulated sugar||1 Cup (16 tbs)|
|Granulated sugar||1 Tablespoon|
|Semi-sweet chocolate square||2 Ounce (2 Squares)|
|Whipping cream||1 Cup (16 tbs)|
|Powdered sugar||2 Tablespoon|
Place egg whites in small mixer bowl; let stand at room temperature about 1 hour.
Cover baking sheets with brown paper.
Draw eight 3-inch circles on brown paper.
For meringue combine egg whites, vanilla, cream of tartar and salt.
Beat till soft peaks form.
Gradually add 1 cup granulated sugar, beating till stiff peaks form.
Spread merinque over the 8 circles, using about 1/3 cup for each.
Using back of spoon, shape into shells.
Bake in 300° oven for 35 minutes.
For crisper merinque shells, turn off oven; dry merinque shells in oven with door closed about 1 hour.
Peel off brown paper.
Halve strawberries; sweeten with a little granulated sugar, if desired.
Melt chocolate and butter; cool.
Combine whipping cream and powdered sugar; beat till stiff peaks form.
To assemble, drizzle about 1 teaspoon of the cooled chocolate mixture over each shell.
Reserve about 1/2 cup of the whipped cream for garnish; divide remainder evenly among the shells.
Top with the halved strawberries.
Garnish with reserved whipped cream.