Preheat oven to 200°F. Line a baking sheet with parchment paper.

Beat egg whites with cream of tartar and salt on low speed, then turn speed to medium and finally high speed until peaks begin to form. Slowly add the sugar and keep mixing until stiff peaks form.

Add the mixture into a piping bag with a star tip. Pipe meringue circles that are about an inch tall.

With a measuring teaspoon, create a well in the center of each meringue cookie.

Bake at 200°F for 2 hours, until the meringues are completely dry and hard to the touch.

Place a wooden spoon in the oven door and allow meringues to cool.

Melt chocolate and set aside to cool.

Add about a teaspoon of dulce de leche in the center of each meringue cookie.

Place the cooled chocolate into a plastic bag and cut the tip of corner, drizzle over the meringues.

Beat the heavy whipping cream and sugar on high heat until doubled in size.

Add the whipped cream into a piping bag with desired tip and pipe whipped cream over dulce de leche and meringues.

Top with desired berries.