|Meringue shells||1 Dozen (Adjust Quantity As Needed)|
|Chilled whipping cream||1 Cup (16 tbs)|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Frozen raspberries/Strawberries||10 Ounce, thawed (1 Package)|
|Almond praline||4 Tablespoon (Adjust Quantity As Needed)|
Heat oven to 275°.
Prepare Individual Meringue Shells as directed except fill decorators' tube with meringue; use rosette point to make sixteen 2-inch meringues on brown paper. or swirl meringue by heaping tablespoonfuls onto brown paper.
Bake 30 minutes.
Turn off oven; leave meringues in oven with door closed 1 hour.
Remove from oven and cool.
In chilled bowl, beat whipping cream, sugar and vanilla until stiff.
For each serving, put flat sides of 2 meringues together with about 2 heaping table-spoonfuls whipped cream mixture.
Refrigerate about 3 hours.
Sprinkle Almond Praline over meringues; serve with warm raspberries.