Mix strawberries, sugar and vanilla or Grand Marnier in a bowl and set aside for 30 minutes.

In a chilled mixing bowl, beat the cream with the confectioner's sugar, granulated sugar and vanilla extract until it holds soft peaks. Add sour cream and beat until it holds stiff peaks.

Tip: Transfer the whipped cream to a pastry piping bag for easy assembly.

Preheat oven to 200°F and place the rack in the center of the oven. Line a baking sheet with parchment paper and set aside.

Using your stand or handheld mixer, whisk the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to whisk until the whites hold soft peaks.

Add the sugar a little at a time and continue to whisk over medium-high speed until the whites hold very stiff peaks. Add the vanilla and whisk until will well blended.

Note: Test the meringue by rubbing a little between two fingers. If it feels gritty, keep beating until the sugar has completely dissolved. It needs to feel smooth between your fingers.

Transfer the meringue to a pastry bag fitted with a 1 inch tip and pipe rounds of meringue in a row on a parchment paper or you can spoon mounds using two spoons.

Bake for 1 ½ to 2 hours (depending on your oven and climate). Half way through, rotate the baking sheet to ensure even baking. Turn the oven off and crack open the oven door. Leave the meringues in the oven to finish drying for several hours, best if left overnight.

Crumble the meringue cookies for this dessert.

The meringues are done when they are fair in color and crisp. They will easily release from the parchment paper. You can store them at room temperature for several days. Makes 10 2.5 inch meringue cookies.

Create an assembly line with the strawberries, whipped cream and crumbled meringue cookies.

In the serving vehicle of your choice, layer the meringue crumble, whipped cream, macerated berries. Repeat layer. Garnish with strawberry.