Peel the peaches and remove the pit. Dice into small pieces and place in a bowl. Sprinkle half of the sugar on top, cover and refrigerate until ready to assemble.
Hull and dice strawberries. Place into another bowl, add the remaining sugar, cover and toss to coat. Refrigerate until ready to assemble.
Divide peaches, strawberries and their juices into 4 8 oz. glasses or serving jars.
Crush up all but 4 of the meringue cookies. Layer some of the cookies into each dish/jar. Follow with a dollop of whipped cream and repeat the process starting with the fruit. Top each of the jar/dishes with a whole meringue cookie.
To Make Meringue Cookies from Scratch:
Beat egg whites in a stand mixer with the whisk attachment on high speed for 2 minutes. Add the cream of tartar and salt and beat for 2 more minutes, until foamy. Add in the sugar, 1 tablespoon at a time until fully combined and the mixture is glossy with stiff peaks (about 7 minutes).
Transfer the mixture to a piping bag fitted with a large star tip. Pipe 24 meringues onto a parchment lined cookie sheet.
Bake in a preheated 225 degree oven for 45 minutes. Then turn off oven, do not open the door, and let cool for 90 minutes.
If Making Homemade Whipped Cream
Add heavy whipping cream to a stand mixer with the whisk attachment and beat on medium speed for 2 minutes. Add in the sugar and vanilla and increase the speed to high, beating for 5 minutes or until the mixture thickens and resembled whipped cream.
Notes
Meringue cookies can be store-bought in the bakery section. They can also be made the day before. Canned whipped cream works just as well as freshly made.