1 cup egg whites (6-8 eggs- doesn't have to be exact)(Save the yolks. You can mix them with 1/2 tsp. salt, put them in a ziplock bag and freeze them for later use. A great way to use them is in Egg Yolk Cookies- recipe follows)
1 tsp. vinegar
1/2 tsp. cream of tartar
Combine the above ingredients and Beat at high speed until very, very stiff. Leave the mixer on and very slowly add the 2 cups sugar. Butter or spray well two glass or ceramic pie pans (not metal) Be sure to spray the sides and lip, too. Divide the mixture betwee the two pans. Bake at 300 for 10 minutes. Reduce heat to 250 and bake for 30 minutes more. Then turn off the oven and DO NOT open it. Just leave the tortes in there for about three more hours without disturbing.
Remove from oven. Very carefully remove the top peak from each torte. Fill with fresh, sweetened whipped cream ( 1 pint cream beaten with 2 T. sugar and 1 tsp vanilla) and fresh strawberries or peaches mixed with sugar. Top with the piece of broken torte. Oh my gosh, yum!