Preheat the oven to 225 F (110 C). Line a sheet pan with parchment paper.
To the bowl of a stand mixer fitted with the whisk, add the egg whites and cream of tartar and beat on medium-high speed until foamy, 1 to 2 minutes.
Slowly add the sugar (it takes about 2 minutes to add all the sugar). Turn off the mixer and scrape down the bowl.
Continue beating on high speed until thick and sticky (like a marshmallow) and holds a strong peak with a little curl at the tip, 3 to 4 minutes.
Dollop 4 to 6 mounds of the meringue onto the prepared sheet pan, making a wide shallow nest in the center (these won't spread while baking so you can make whatever shape you want).
Bake until the meringues are no longer sticky, very light golden around bottom edges, and beginning to develop a matte finish, about 1 hour.
Turn off the oven and let the meringues dry out completely (oven door closed), about 2 hours.
To serve, top each meringue nest with whipped cream, strawberries, and pistachio cream.