Beat egg whites (at room temperature) in a large bowl at high speed of an electric mixer until foamy.
Sprinkle cream of tartar and vanilla extract over beaten egg whites,- continue beating until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves.
Spoon meringue mixture into 10 equal portions on baking sheets covered with parchment or unglazed brown paper.
Using the back of a spoon, shape meringues into circles 4 inches in diameter; shape each circle into a shell.
Bake at 200° for 1 hour.
Turn oven off, and leave meringues in oven overnight.
Carefully remove baked meringue shells from paper.
Fill each meringue shell with 1/2 cup sliced fresh peaches.
Spoon 2 tablespoons Fresh Strawberry Sauce over each serving.