Chef TV

8 eggs (eggwhites only)
1 tsp. cream of tartar
pinch of salt
2 cups sugar
3 small baskets ripe strawberries
2 cups heavy cream
2 – 3 tbsps granulated sugar
1 tsp Ferna vanilla flavoring
1 – 2 tsps Ferna strawberry flavocol
powdered sugar for garnishing

1. Line 3 cookie sheets with aluminum foil. Preheat oven to 225F (up to 300F)
2. In a small bowl, beat together eggwhites, cream of tartar and salt. Gradually add sugar and beat till stiff peaks are formed.
3. Fill pastry bag (fitted with a 1/2″ star tube) with meringue. Pipe out 1 1/2 inch star, about 2″ apart. Bake for 1 hour or until dry and crisp. Cool.
4. Meanwhile, rinse strawberries. Pat dry. Hull and cut into slices.
5. In a bowl, beat together heavy cream, sugar and strawberry flavocol. Whisk until stiff peaks are formed. Set aside in the refrigerator.
6. To assemble, arrange 8 to 10 meringue pieces in the center of a large round plate to form an 8 inch circle. Spoon about1/3 cup of whipped cream on top of strawberries this time using 6 to 7 pieces. Repeat process. 1- 2 times, gradually decreasing the number of meringue kisses to create a cone. End with a single meringue on top.
7. Decorate with strawberries and top with powdered sugar.