Meringue Baskets

1 tablespoon meringue powder
1/4 cup cold water
6 tablespoons plus 2 teaspoons granulated sugar
1/2 teaspoon flavoring, optional
royal icing, recipe follow
berries and whipped cream

In a large bowl, combine meringue powder, water, and 3 tablespoons plus 1 teaspoon 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.

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.

Royal Icing
1/4 cup meringue powder
1/3 cup water
1 box powdered sugar
1/2 teaspoon 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.

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.

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