1/4 C. cold water
6 T. plus 2 t. granulated sugar
1/2 t. flavoring, optional
royal icing, recipe follows
berries and whipped cream
In a large bowl, combine meringue powder, water, and 3 T. plus 1 t. of the sugar. Whip on high speed for 5 minutes. Gradually add remaining sugar and continue whipping at high speed for 5 minutes until meringue is stiff and dry.
Preheat oven to 225°F. Line baking sheets with parchment paper.
Place in a meringue in a pastry bag with a large round tip.
For one basket squeeze out meringue and form 5 flat 3" or 4" squares on the parchment (the squares need to have the same measurement).
Squeeze out a handle, a half circle (not filled in) with the same diameter as the squares.
Bake 30 - 40 minutes or until firm but still white. Cool.
Assemble with royal icing as "glue", you will need to prop up the sides until they dry. Let dry completely.
Fill with fresh berries and whipped cream, right before serving. You can also use them for place settings on the table and fill with candies.
1/4 C. meringue powder
1/3 C. water
1 box powdered sugar
1/2 t. cream of tartar
Put water and powder in electric mixer and combine. Add sugar and cream of tartar. Beat at high speed for 5 minutes.