3 egg whites
3/4 c. sugar
4 tbsp. candied violets (1/4 c.)
purple natural food coloring (optional)
2/3 c. whipping cream
2 tbsp. powdered sugar

Line a cookie sheet with nonstick baking paper. Put egg whites in a large grease free bowl. Whisk them until they form stiff peaks. Whisk in one tablespoon at a time the sugar. Fold in candied violets and food coloring. Use 2 tablespoons to shape the mixture into little ovals on the lined cookie sheet.

Set oven to 275°F.

Bake about 1 hour and cool 1 hour. Turn off heat and wedge the oven door open with a wooden spoon handle until the oven is fully cooled. Leave the meringues until they are completely cool (about another hour). Whip the whipping cream and powdered sugar until stiff. Add 1 tablespoon Strega, violet scented liqueur if you like. Sandwich the meringues together with the cream.