Let’s create this stunning Strawberry-Chocolate Meringue Torte! Accuracy and patience, especially with the meringue, are key.

Prep & Initial Steps: First, separate your eggs carefully, placing the 4 whites in a large, impeccably clean, grease-free bowl. Let them stand at room temperature for 30 minutes. In a separate small bowl, gently combine the 3 cups sliced fresh strawberries with the 1 teaspoon of granulated sugar; cover and refrigerate. In another bowl (preferably chilled), beat the 1 1/2 cups cold heavy whipping cream until it just begins to thicken. Add the 1/3 cup confectioners’ sugar and 3/4 teaspoon vanilla; beat until soft peaks form. Cover this whipped cream and refrigerate for at least 1 hour. Preheat your oven to a low 250°F (120°C). Line a large baking sheet with parchment paper. Trace two 8-inch circles onto the parchment paper, leaving at least 1 inch between them.

Make the Meringue: Add the 1/4 teaspoon cream of tartar and 1/4 teaspoon salt to the room temperature egg whites. Beat with your clean electric mixer on medium speed until the whites are foamy. Increase the speed to high and gradually add the remaining 1 cup of granulated sugar, about 1 tablespoon at a time, ensuring you beat well for about 15-20 seconds after each addition until the sugar feels dissolved (test by rubbing a bit between fingers). Continue beating on high speed until the meringue is very thick, white, holds stiff, glossy peaks (peaks stand straight up when beaters are lifted), and the sugar is completely dissolved. Don’t overbeat until dry.

Shape and Bake Meringue: Carefully divide the stiff meringue between the two traced circles on the parchment-lined baking sheet. Using an offset spatula or the back of a spoon, gently spread the meringue evenly to fill the circles, creating two flat discs.

Place the baking sheet in the preheated 250°F oven. Bake for 70 to 80 minutes (1 hour 10 mins to 1 hour 20 mins), or until the meringues feel set, dry to the touch, and sound hollow when lightly tapped. They should not brown significantly, maybe just lightly beige.

Dry and Cool Meringue: Once baked, turn the oven completely off. Leave the meringues inside the closed oven (do NOT open the door!) for another 1 1/2 hours to dry out further and cool slowly. This helps prevent cracking. After 1 1/2 hours, remove the baking sheet from the oven and let the meringue discs cool completely on the parchment on a wire rack. Handle cooled meringues gently as they are delicate.

Prepare Chocolate & Final Cream Whip: Once meringues are completely cool, melt the 1/2 cup semisweet chocolate chips in the microwave (short bursts, stirring) or double boiler until smooth. Carefully spread the melted chocolate in a thin, even layer over the top surface of each cooled meringue disc. Let the chocolate set slightly (can chill briefly if needed). Remove the chilled whipped cream from the refrigerator. Beat it again briefly on medium-high speed just until stiff peaks form (be careful not to overwhip now!).

Assemble JUST Before Serving: Carefully lift one chocolate-topped meringue disc onto your serving plate. Spread half of the stiffly whipped cream evenly over the chocolate layer. Top with half of the drained macerated strawberries (discard excess juice or save for another use). Carefully place the second chocolate-topped meringue disc on top of the strawberries. Spread the remaining stiffly whipped cream over the top meringue. Arrange the remaining drained strawberries attractively over the cream.

Serve the Strawberry-Chocolate Meringue Torte immediately for the best contrast between crisp meringue and soft fillings. Slice gently with a sharp serrated knife using a sawing motion.