1Crushed Strawberries: Wash berries under cold, running water. Remove hulls. Drain. Put berries into a small bowl. Mash with a potato masher or the rim of a glass. Set aside 1 cup to beat into the meringue. Sweeten remaining crushed berries to taste with powdered sugar or honey. Cover and refrigerate until ready to serve.
2Preparation: In the large bowl of an electric mixer, beat egg whites on medium-high speed until the hold soft moist peaks.
3Add sugar, about 1 Tablespoon at a time and beating constantly until meringue is thick and glossy.
4Add the 1 cup crushed strawberries.
5Beat on medium speed just to blend.
6Transfer meringue mixture to a freezer container.
7Cover or wrap well.
8Freeze at least 1 hour until solid. (You can store in the freezer up to 1 month).
9To serve, spoon crushed, sweetened-to-taste berries evenly in the bottom of 4 individual stemmed glasses or shallow dishes.
10Top with frozen berry meringue.
11Garnish with strawberries and mint sprigs, if desired.