Place the egg whites, maple syrup, cream of tartar, and sea salt all together in a glass bowl. Place the glass bowl over a pot of simmering water so that it sits just above the water line (not in it). Using a spatula, stir the ingredients together over the simmering water for 3 minutes.

Removing the bowl from the heat, using a stand or hand mixer, whip the egg mixture on high for exactly 7 minutes, or until stiff peaks form.

Spoon about 1/4th of the whipped egg whites into a separate bowl, sprinkle the strawberry powder over top, and using a whisk, blend until smooth. Gently fold this mixture back into the main mix.

Scoop large spoonfuls of the meringue onto a parchment paper-lined baking sheet. Work until you have 8 even piles. Dust the tops of the cookies with the crushed freeze-dried strawberries.

Bake at 200 F for 2 hours. At the end of 2 hours, turn the oven off and let them cool inside the oven for an additional 2 hours or overnight. If at the end of this process, the cookies are still sticky, it could be that it's too humid that day. You can try to crisp them by turning the oven heat back up to 200 F and leaving them in there for additional time.

To serve, let cool completely, and then use a spatula to transfer them to a plate. Garnish with fresh crushed strawberries and enjoy!

These will keep in an airtight container on the shelf for one week.