Preheat oven to 200ºF. Line a large baking sheet with parchment paper.

In the clean bowl of a stand mixer fitted with the whisk attachment, whip the egg whites, vanilla, cream of tartar and salt together on high speed until soft peaks form. Reduce speed to low and gradually add the sugar, a tablespoon at a time. Once all the sugar has been added, turn the speed up to high and continue beating until thick and glossy.

Transfer meringue to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the tip cut off). Pipe 2-inch wide meringue circles onto the prepared baking sheet about one inch apart from each other. Create a nest by using a spoon to create a little divot in the center of each.

Bake in the oven for 1.5-2 hours, or until meringues are completely dry and hard to the touch. Turn off the oven, leave the oven door ajar, and allow meringues to cool completely in the oven.*

In the bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a beater), whip the heavy cream with the powdered sugar and vanilla until stiff peaks form.

Drizzle each meringue with the melted chocolate. Top a meringue cookie with a dollop of whipped cream. Arrange a few berries on top. Repeat with the rest of the meringues.

Eat immediately, or refrigerate until ready to serve. Can be assembled up to 12 hours ahead, but best served within 2-3 hours of assembly.