In a clean, dry mixer bowl, beat egg whites and cream of tartar until foamy.
Gradually add sugar, 1 Tbsp at a time, beating continuously at high speed until sugar is dissolved and stiff peaks form, egg whites will be glossy.
Beat in vanilla
Cover baking sheet with parchment paper and trace around an 11" dinner plate with a pencil to make wreath shape. Turn parchment paper over so pencil is on the bottom side but you can still see it through the paper.
Use an ice cream scoop to scoop meringue onto parchment covered baking sheet placing scoops of meringue inside the wreath line. Place a second row of scoops of meringue inside the first row.
Use a knife or offset spatula to gently connect the scoops of meringue on the top.
Place in oven and immediately lower the heat to 250 degrees F. Bake for one hour. The meringue should be dry to the touch and may have small cracks. Turn off the oven and let the meringue sit in the oven for an hour or overnight.
Right before serving, top meringue with whipped cream and add berries.
Drizzle over top of berries with raspberry sauce. Garnish with fresh mint.
Add raspberries, sugar, lemon juice and water into a small sauce pan.
Cook over medium heat, smashing berries with the back of a spoon.
Bring to a boil and then simmer for five minutes.
Pour mixture into a fine mesh strainer and strain juice into a bowl. Throw away the seeds left in the strainer. Refrigerate until cooled. It will thicken as it cools.