Preheat oven to 220°F.
Combine egg whites, granulated sugar and vanilla bean seeds in bowl of a standing mixer. Whisk to combine.
Place mixing bowl on top of a saucepan with water to create a double boiler. Heat over medium-high heat. Heat until mixture is warm and sugar has dissolved (about 4 minutes).
Place mixing bowl on stand mixer fitted with a whisk attachment. Beat on high. After 3 minutes, add salt and cream of tartar. Return mixer to high and continue to beat until you achieve stiff, glossy peaks (6 to 7 minutes total time). Bowl should be cool to the touch at this point.
Off heat, stir in chocolate shavings and strawberries (jam or freeze-dried fruit). Using an ice cream scoop, a spoon or pastry bag fitted with a large piping tip, scoop or pipe meringue onto a parchment-lined baking sheet. Space about 2 inches apart on sheet. Sprinkle with toppings of your choice.
Bake for 1–1½ hours. The outsides should be crispy and the insides chewy. Cool.Remove from pan and serve.
Store in an airtight container: Houston humidity will ruin them if left out!