For 15 cookies. Place room temperature egg whites with cream of tartar (or a few drops of lemon juice), 30g sugar and vanilla (if using extract, add it when the meringue is formed). Beat on medium-low speed. Meanwhile, turn the oven on and set the temperature to 350ºF/180ºC. Sift powdered sugar and set aside. When ready to go, increase mixer speed to high and beat for 5 minutes. Adding remaining sugar gradually when the meringue forms and begins to get fluffy. Continue to beat to stiff peaks. Fold the sifted powdered sugar with a rubber spatula. Scoop out meringue onto the prepared baking trays (use 2 baking trays lined with lightly oiled parchment). Top with sliced almonds if desired.
Bake meringue at 350ºF/180ºC for 8 mins. Lower oven temp to 212ºF/100ºC and cook for an additional 90 minutes. Turn the oven off and leave the meringue inside until it comes to room temperature or overnight. Keep meringue in sealed bags or boxes in a dry storage for up to 2 weeks. If meringues soften up overtime, put them back in a hot oven for a couple of minutes then turn oven off and leave them inside until it turns back firm to the touch.
Soup for 5 servings. Orange blossom water mimic the flavor of wild strawberries. Wash strawberries quickly and pat dry. Cut them into 2 or 4. In a small saucepan, bring to a boil water and sugar. Add half of the strawberries, lemon juice and orange blossom water (flavoring can be added later too). Bring to a quick boil and blend. Let cool the strawberry soup and add remaining strawberries and herbs. Taste the strawberry soup and readjust seasoning if needed. Refrigerate until ready to use.
Ladle out cool strawberry soup, add a scoop of plain yogurt, top with meringue and lemon zest. Enjoy!