1 tablespoon meringue powder
Preheat oven to 225°F.
Place in a meringue in a pastry bag with a large round tip (you may due this with just a spatula if you prefer). Line baking sheets with parchment paper.
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.
Note: Leftover Royal Icing can be stored in the refrigerator. Place in a glass jar and tighten the lid. It may need to be beaten again before using.
Razzle Dazzle Recipes