Meringues:

1. Preheat the oven to 167 degrees Fahrenheit and then line a baking sheet with parchment paper. Set aside.
2. Using the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy.
3. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the sugar while increasing the speed.
4. Continue to whisk the eggs until they form a stiff, glossy peak. Add the vanilla extract. Whisk until just combined.
5. Pipe the meringues onto the prepared baking sheet.
6. Bake for about 2 hours. The meringues should easily peel off the parchment paper.
7. Turn off the oven but let the meringues cool off inside the oven with the door slightly open for about 2 hours or even overnight.

Whipped cream:

1. Place the heavy cream and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form.
2. Add the vanilla. Whip until combined.

Strawberries:

1. Place the strawberries and lemon juice in a bowl. Let sit at room temperature for about half an hour.
2. Place half of the strawberry in a food processor. Blend until smooth. Keep the remaining for decoration.

Assemble:

1. Crumble the meringues and fold them into the whipped cream. Be sure to reserve a few for decoration.
2. Start layering Eton Mess using 4 decorative glasses in this manner: a few spoonfuls of strawberry sauce and then cream mixture. Repeat the layering as long as there is still room.
3. Decorate using sliced strawberries, a sprig of mint, and a few meringues.