Strawberry Meringues Chantilly
1 quart strawberries (fresh if in season)
1 cup whipping cream
2 tablespoons sifted powdered sugar
2 tablespoons of brandy
Prepare Meringue Shells. Set aside 8 whole Berries
Hull and slice remaining berries; sweeten if desired. In a chilled bowl combine cream sugar and brandy, whip till soft peaks form. Fill Meringue Shells with Sliced berries Top with whipped cream mixture. Garnish with whole berries. Serves 8.
Meringue Shells: Cover baking sheets with brown paper. Draw eight 3-inch diameter spaced 2 inches apart on paper. Have 3 egg whites at room temperature. Add 1 teaspoon vanilla 1/2 teaspoon cream of tartar, 1/4 teaspoon almond extract, and dash of salt.
Beat to soft peaks. Gradually add 1 cup granulated sugar, beating to very still peaks. Divide among the 8 circles, using about 1/3 cup for each. Using back of spoon shape into shells. Bake at 300 degrees till light beige, 35 to 45 minutes. Cool Peel off paper. (If not used immediately wrap in waxed paper; store in cool dry place.)