1. Prepare the Strawberries and Cream:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes.
• Meanwhile, in a small bowl, combine strawberries and 1 teaspoon sugar.
• In another bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form.
• Refrigerate strawberries and whipped cream, covered, until assembly.

2. Preheat and Prepare Baking Sheet:

• Preheat oven to 250°F (120°C).
• Line a baking sheet with parchment paper.
• Trace two 8-inch circles, 1 inch apart, on the parchment paper.

3. Make the Meringue:

• Add cream of tartar and salt to the room-temperature egg whites.
• Beat on medium speed until foamy.
• Gradually add the remaining 1 cup of sugar, 1 tablespoon at a time, beating on high after each addition until the sugar is dissolved.
• Continue beating until stiff, glossy peaks form.

4. Bake the Meringue Layers:

• Spread the meringue evenly over the traced circles on the parchment paper.
• Bake until set and dry, 70-80 minutes.
• Turn off the oven (do not open the oven door).
• Leave the meringues in the oven for 1 1/2 hours.
• Remove from the oven and cool completely on the baking sheet.

5. Melt the Chocolate:

• In a microwave, melt the chocolate chips; stir until smooth.
• Spread the melted chocolate evenly over the tops of the cooled meringue layers.

6. Assemble the Torte:

• Carefully remove one meringue layer from the parchment paper and place it on a serving plate, chocolate side up.
• Remove whipped cream from refrigerator; beat until stiff peaks form.
• Spread half of the whipped cream over the meringue.
• Top with half of the sliced strawberries.
• Repeat layers with the remaining meringue layer (chocolate side up), whipped cream, and strawberries.

7. Serve:

• Serve immediately.