Preheat your oven to 215 degrees F. Line a pan with parchment paper.
Place your 3 egg whites into your stand mixer.
Using your whisk attachment, beat your egg whites until foamy.
Add the cream of tartar and vanilla.
With your mixer on medium-high, slowly add the sugar. I sprinkle in about 1 tablespoon at a time.
Whisk the mixture to stiff peaks.
Add in your ground freeze dried strawberries.
Whisk on medium-high just until incorporated.
I used Americolor Burgundy to stripe my bag before piping. Take a toothpick, insert it into your food color. Run the toothpick along the inside of the piping bag (fitted with a #1A tip) to create lines. I did 4.
Add the meringue to your piping bag.
Pipe onto your prepared baking sheet about 1 inch apart. They will slightly expand while baking.
Bake in your preheated oven for 60-90 minutes or until they're firm to the touch.
Remove from the oven and let completely cool.
Here are a few products that I recommend for this recipe!