To make the meringue shells, pre-heat oven to 200*, line baking sheets with parchment paper or silpat, (silicone baking sheet).
In a clean, grease-free mixing bowl, whip whites on low speed until foamy.
Add salt, cream of tartar and vanilla, and continue whipping about 8 minutes or so, the whites should begin to have soft peaks.
Gradually add sugar, a few teaspoons at a time and continue beating until the whites are stiff and shiny like satin.
Either use a pastry bag to pipe out heart shell, or drop by tablespoons on prepared sheets.
Bake for about 1½ hours at 200* with oven door slightly ajar.
When they are done, they will be crispy and light and will be easily removed from the cookie sheet.
While the shells are baking, whip cream and sugar in stand mixer, or by hand with a whisk, until soft peaks form.
For the Raspberry Sauce, or "coulis", thaw frozen berries and puree in a food processor or blender until smooth. Add sugar if desired.
To assemble: fill each shell with whipped cream, and fresh berries. Serve raspberry coulis on the side, or drizzle on top.
Dust with powdered sugar