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Place egg whites in a small bowl; let stand at room temp for 30 min. Add cream of tartar and salt; beat on med speed until soft peaks form. Gradually beat in sugar, 1 T. at a time, on high until stiff peaks form. Beat in vanilla.
Drop meringue into two mounds on a parhment paper line baking sheet. Shape into 3 1/2 inch cups with the back of a spoon. Bake at 225 for 1 - 1 1/4 hours or until set and dry. Turn oven off; leave meringues in oven for 1 hour. Remove to wire rack to cool.
In a small bowl, combine berries and sugar (if desired); let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries.
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