Add in cream of tartar and beat until a soft peak is formed
Then gradually add in sugar, a little at a time and continue to beat until a stiff peak forms
Gently fold in the pecans
Cover 2 baking sheets with parchment paper
Draw a circle onto the parchment paper using a bowl or plate that measures 8-9 inches
Divide meringue in half and fill each circle
Try to get it as even as possible
Bake for 45 minutes
Turn off oven and let it sit in the oven for another 45 minutes or over night
Do not open the door
Meringues need to be cool before adding the whipped cream mixture
In a mixing bowl beat cream until stiff
Fold in chocolate syrup and vanilla
Spread half of the whipped cream mixture over one meringue and then layer second meringue on top and top with remaining whip cream mixture
Freeze for at least 6 hours
Garnish with strawberries and chocolate hearts or chocolate shavings before serving
Allow to sit at room temperature for about 10 minutes before cutting.Use a sharp knife to cut
Notes
Use a serrated bread knife to cut through the meringue with a gentle sawing motion. Use a good knife so you don't destroy it trying to cut it!
Tips for the Perfect Meringue
Use room temperature eggs. If you forget to take them out ahead of time, place them in a bowl of warm water and in a few minutes they will be at room temperature.
When separating your eggs be sure not to get any yolk into the white, this will prevent the whites from whipping correctly.
Use a clean mixing bowl and beater. Any dirt in the bowl can cause your egg whites not to whip properly.