4 egg whites
1 cup sugar
Butter a sheet pan, and dust with flour. With a pointed instrument, mark 3 circles, each 6 inches in diameter, in flour. Preheat oven to 225°. Beat egg whites, adding sugar a little at a time, until stiff. Fill a pastry bag, equipped with a half-inch plain tip, with Meringue. Dress a lattice pattern into 3 circles. Bake Meringue for about 2 hours, or until dry. Leave oven door slightly ajar to allow steam to escape.
1 pint fresh strawberries
4 tablespoons confectioners’ sugar, divided
11/2 pints heavy cream
Wash strawberries, and remove stems. Slice, or cut berries into small pieces. Whip cream with 2 tablespoons confectioners’ sugar. Carefully combine strawberries, two-thirds of whipped cream, and remaining sugar. Place strawberry mixture between layers of Meringue. Decorate top with remaining whipped cream and some nice strawberries.
The Great Chefs of Virginia Cookbook