Strawberries: Clean and chop the strawberries finely.
Whisk the egg whites until stiff, start adding the sugar slowly and continue beating until the egg whites are shiny and stiff again.
Combine: Add almost all the chopped strawberries, reserving a small handful for decorating, and continue whisking until the strawberries are incorporated and almost wholly crushed.
Serve: Distribute the strawberry foam into dessert bowls or cups and top with the reserved strawberries. Decorate with mint or balm leaves, if desired. Serve immediately.
Notes
The egg whites will remain raw, so buy pasteurized eggs if you are worried about Salmonella.