*Egg whites will have better volume when beaten at room temperature in a bowl that is clean and dry.
Line a cookie sheet with a piece of foil or cooking parchment paper. Drop meringue by 1/3 cupfuls onto cookie sheet. Shape into about 4-inch rounds, building up about 1/2-inch sides. Bake 1 hour. Turn off oven; leave meringues in oven with door closed 1 hour 30 minutes. Finish cooling at room temperature, about 2 hours. Make Cream Filling as directed; divide among meringue shells. Cover; refrigerate at least 12 hours but no longer than 24 hours. Make Cherry-Berry Topping; serve with meringues.
Shape meringue with the back of a spoon into a round, building up the side.