Meringues with Fresh Berries Recipe

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla. Drop meringue into two mounds on a parchment paper-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. Bake at 225 ° for 1 to 1-1/4 hours or until set and dry. Turn oven off; leave meringues in oven for 1 hour. Remove to wire racks to cool. In a small bowl, combine berries and, if desired, sugar; let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries.