Preheat oven to 200º F.

Line 2 baking sheets with parchment paper and trace one 8-inch circle onto each piece of paper. Turn the paper over. Set aside.

Add the egg whites, salt and cream of tarter to the bowl of a standing mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Add the sugar gradually and continue to beat on medium-high speed until very stiff peaks form.

Fill your pastry bag with the meringue, handing it gently. Pipe out an 8-inch circle onto each piece of the parchment paper using the traced circles as a guide to follow. You will want to pipe a little lip around the outer edge of each circle by piping over the outermost edge, so the middle is free to be filled later. Place them in the oven on separate racks  and cook for 35 minutes. Turn off the oven and allow to sit for 1 hour. The meringues should be crisp on the outside and somewhat chewy on the inside.

In a large bowl, fold together the almond pastry cream with the whipped cream.

Transfer one of the meringues to a plate. Spoon half of the whipped cream on the meringue, add half of the berries and top with the second meringue. Spoon the remaining cream on top, garnish with the remaining berries and serve immediately.