• 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.