1. Preheat the oven to 200°F; line 2 baking sheets with parchment paper. Using the whisk attachment, beat the egg whites on low speed till frothy, and the surface is completely covered in tiny bubbles (don’t rush this step).
2. Add the cream of tartar and increase the speed to medium. When tracks begin to form add the remaining 1 cup of sugar, a little at a time, then increase the speed to high. Beat till mixture is stiff and glossy.
3. Using a spoon, dollop mounds of meringue onto your prepared baking sheets. Use the back of the spoon to make a small depression in the center of each mound.
4. Bake for 2 hours, rotating the pans from top to bottom halfway through. Turn off the oven and leave the door ajar for one hour.
5. While the meringues are baking and cooling, make the berry purees: place the blueberries and 1 tablespoon of honey in a small saucepan.
6. Cook over medium-low heat, stirring, until the mixture begins to simmer. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Transfer to a small bowl. Wipe out the pan and repeat with the raspberries and remaining tablespoon of honey. Beat the cream with the remaining 1/4 cup of sugar.
7. To make the stacks, place one meringue in a jar or in a bowl. Spoon some whipped cream in the center and top with some of the puree. Repeat with a second meringue, whipped cream and puree. Continue stacking with the remaining ingredients; keep in fridge till ready to serve.

Recipe Notes: Use room temperature whites for meringues with superior volume! Can be made several hours ahead; the meringues will soften as they sit but they are just as delicious!