whole Egg Whites
teaspoons Cream Of Tartar
cup Sugar, Plus 1 Teaspoon For The Strawberries
cups Semi-sweet Chocolate Chips, Divided
cups Sliced Strawberries (a 1 Pound Package Should Yield About 2 Cups)
cups Frozen Whipped Topping, Thawed (or Fresh, Sweetened Whipped Cream)
Preheat oven to 250ºF. Cover a large baking sheet with parchment paper and draw two 8″ circles on the paper (I trace around a cake pan or put my handily-marked silicone pie mat under the paper to trace). Turn paper over and secure it to your baking sheet with masking tape. Beat egg whites, salt and cream of tartar at high speed using a mixer until foamy. Gradually add the 1 cup of sugar, a tablespoon at a time, beating until stiff peaks form. Divide the mixture over the 8″ circles, spreading with the back of a spoon. Bake for 1 to 1 1/4 hours or until meringues are crisp. Then remove the pan from the oven and sprinkle each meringue with 3 tablespoons chocolate chips and return pan to oven. Turn off oven and let meringues stand for 5 minutes to soften chocolate. Remove from oven and spread softened chocolate with a spatula. Cool meringues to room temperature. Meanwhile, sprinkle the sliced strawberries with remaining 1 teaspoon sugar; cover and set aside. To assemble, place 1 meringue on a serving platter, spread 1 cup whipped topping over it and top with half the strawberries. Repeat with the second meringue, the second cup of whipped topping, and remaining strawberries. Melt the remaining chocolate chips in the microwave (do this in 30 second increments, stirring in between each increment) and drizzle over top.