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Preheat oven to 105 °C (225 °F). Line a large baking sheet with parchment paper. Flip over paper; draw eight 9.5-cm (3 3/4-in)circles in pencil, leaving some space between each. Flip paper over again; place back on baking sheet, with circles facing down. In a mixing bowl over simmering water, stir together (by hand) egg whites, sugar and salt until sugar is dissolved and mixture is hot, 2 minutes; remove from heat (egg whites will be foamy). Using a whisk attachment on an electric mixer, beat egg whites on high until cool and stiff peaks form, about 8 to 10 minutes; stir in vanilla and basil. Evenly divide meringue among 8 circles, using back of a spoon to create 2-cm (3/4-in) high circles with slight depressions in center. Bake meringues for 2 1/2 hours; turn off oven and let meringues sit in oven to cool and dry, about 2 hours more. Fill each meringue with 1/2 c strawberries; drizzle each with 7 ml (1/2 Tbsp) balsamic glaze (garnish with basil, if desired).