Strawberry-Filled Meringues

Line 2 baking sheets with parchment paper. Draw four 4 inch circles on each sheet of paper. Turn paper over. Set aside.

Beat egg whites and cream of tartar at high speed of an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in flavorings.

Pipe meringue onto circles on paper, building up sides to form a shell. Bake at 225 degrees F for 1 hour and 20 minutes. Turn oven off. Cool completely in oven at least 2 hours or overnight with oven door closed (Empty baked shells may be stored in an airtight container for up to 3 days).

Fill shells with Glazed Strawberry Filling.

For Glazed Strawberry Filling: Combine strawberry halves and sugar, tossing gently. Set aside.

Place raspberries in container of an electric blender or food processor. Top with cover and process until smooth. Press raspberries through a sieve, set puree aside, and discard seeds.

Combine strained raspberries and cornstarch in a small saucepan, stirring until smooth. Bring to a boil over medium heat, stirring constantly, and cook for a few minutes or until mixture is thickened. Remove sauce from heat, then stir in liqueur and lemon juice.

Pour raspberry sauce over strawberry halves, tossing gently to coat. Cover and chill for 2 to 3 hours. Toss gently before spooning into baked meringue shells.