Meringue Shells

• preheat oven to 350 ℉
• with mixer fitted with whisk, add egg whites to bowl, beat until foaming at medium low speed. Add salt and cream of tartare. Increase speed of mixer to high when egg white are stiff begin adding sugar 2 tbls. at a time. Add vanilla and continue beating until egg white are smooth and glossy and sugar is dissolved. Egg white will be quite thick at that point.
• on baking sheet covered with parchment paper make 6 equal mounds of egg whites. With circular motion using the back of a tablespoon for each mound into a shell.
• Place in oven and bake for approximately 45 minutes
• Remove from over, remove shells from parchment immediately and cool.
• I frequently place the shells in the freezer at this point to avoid issues with the humidity.

Berries

• prepare berries as you normally would and slightly sugar them.
• Optional: flavor with liquior of your choice such as Grand Marnier

Whipped Cream

Use mixer fitted with wisk

• Add cream to chilled mixer bowl
• Beat until softly whipped and add sugar and Grand Marnier
• You may add more sugar or Grand Marnier to your taste. You may use another flavoring if you desire.