Preheat the oven to 200°

Spread sugar onto a parchment lined, flat baking sheet and place in the oven.

Heat the sugar in the oven until the edges just start to melt.

While you wait for the sugar, beat the egg whites in a metal bowl on low until froth forms and gradually increase speed until you reach stiff peaks.

When stiff peaks are achieved slowly add the hot sugar tablespoon by tablespoon.

When all the sugar is added continue to beat mixture until the texture is no longer gritty to the touch then add vanilla.

Place the meringue into a piping bag and pipe into disks on a parchment lined baking sheet. Pipe as large or as small as you like.

Bake for 2 - 3 hours until the disks are firm. Do not open the oven for at least 1 hour.

While the meringues bake whip the cream in a cold, metal bowl until you reach stiff peaks and add vanilla. Do not over mix.

When the meringues are done, top with strawberries, whip cream, and chocolate. Enjoy!