• Preheat your oven to 200°F. Line a baking sheet with parchment paper.
• In a large, clean bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue to beat, gradually increasing the speed to high, until soft peaks form.
• Gradually add the granulated sweetener, about a tablespoon at a time, continuing to beat until the mixture forms stiff, glossy peaks. This process should take about 7-10 minutes. Gently fold in the vanilla extract. Using a sieve, gently sift half of the strawberry dust over the meringue mixture, folding it in carefully to maintain the airiness of the meringue.
• Spoon or pipe the meringue into 12 equal-sized dollops on the prepared baking sheet. Dust the tops of the meringues with the remaining strawberry dust. Bake in the preheated oven for 1 hour and 30 minutes, or until the meringues are dry to the touch and can easily be lifted off the paper without sticking. Turn off the oven and let the meringues sit inside with the door slightly ajar for an additional hour to dry out further.
• Remove the meringues from the oven and cool completely on the baking sheet before serving or storing.

Tip:

• Ensure your mixing bowl and beaters are completely grease-free before starting, as any fat can prevent the egg whites from whipping properly. For a colorful variation, divide the meringue mixture into separate bowls and fold in different freeze-dried fruit powders before baking.