Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.
Sprinkle cream of tartar, salt, and flavorings over egg whites; continue beating until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Line a baking sheet with aluminum foil.
Drop meringue mixture by rounded 1/2 cupfuls onto baking sheet.
Working quickly, smooth meringues into 3 1/2-inch circles using the back of a spoon.
Form a well in center of each meringue by pushing excess meringue up to the edges.
Bake at 225° for 1 hour.
Turn off oven, and cool meringues in oven at least 8 hours.
Combine fruit; spoon 1/2 cup fruit into each meringue shell.
Top with a dollop of whipped cream.
Serve immediately.