Preheat oven to 200 degrees. In a standalone mixer with the whisk attachment, beat egg whites on low until frothy. Add cream of tartar and continue to beat until they hold soft peaks. Add in the sugar and beat on high. Then add in the extracts. Continue to beat until stiff peaks form and does not feel gritty.

Place spoonfuls of meringue on cookie sheets lined with parchment paper. Bake for about 2 hours until crispy. Turn off the oven, crack the oven door and let them sit for hours or overnight.

After the cookies have baked and are crunchy, crumble them up into large and small chunks.

In a standalone mixer on high, beat the heavy cream, sugar and vanilla until stiff peaks form. Fold in the crushed meringue cookies. In a small pot, simmer 1 cup blueberries and blackberries with a little water and a tablespoon sugar until juicy. Let it cool. Pile the whipped cream onto a platter, add more chunks of meringue on top with the sauce and fresh blueberries and blackberries. ENJOY!