Meringue Shells With Macerated Strawberries And Whipped Crea

Directions

1. In a bowl combine the strawberries, 2 Tbsp. of the Grand Marnier, 1/4 c. of the sugar, and the orange zest. Let macerate for at least 2 hrs, and up to 8 hrs, tightly covered, and refrigerated.
2. Preheat the oven to 200 degrees. Line a large baking sheet with foil and grease lightly with butter.
3. In a mixing bowl, beat 3 egg whites and 1/4 tsp. cream of tartar with a mixer till soft peaks form. Gradually add in 3/4 c. of the sugar and beat till the meringue forms stiff, shiny peaks. Spoon the meringue into 6 equal mounds on the greased sheet, and using the back of a spoon, spread slightly out and make an indentation in the center.
4. Bake on the middle rack of the oven for 1 hour. Turn the oven off and leave in the oven till dry, about 1 hour. Remove from the oven and transfer to a rack to cold completely.
5. In a mixing bowl, beat the heavy cream till soft peaks begin to create. Add in the remaining 1/4 c. of the sugar and the remaining 2 Tbsp. of the Grand Marnier, and beat just till stiff peaks begin to create.
6. Place 1 meringue on each of 6 plates, and fill with 1/2 c. of the macerated strawberries. Top with a dollop of whipped cream, and drizzle hot Hazelnut Chocolate Sauce over the top. Serve immediately.
7. For Hazelnut Chocolate Sauce: In a medium saucepan, bring the cream and orange liqueur to a gentle boil. Remove from the heat, add in the chocolate, and whisk till melted and well blended. Whisk in the hazelnuts and cover to keep hot till needed. (
8. Makes about 1 1/2 c.)
9. This recipe yields 6 servings.