Preheat oven to 175° F. (See Tip 6)
Add egg whites, cream of tartar and salt to glass or metal bowl. Beat on medium until frothy, about 1 minute. (See Tip 7)
Add 2 tablespoons of the granulated sugar. Beat on high until stiff peaks form, about 5 minutes. Add remaining 2 tablespoons of sugar and vanilla. Beat on high until well incorporated, about 1 minute.
Transfer meringue to pastry bag fitted with 1M star tip. Pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
Bake in preheated 175° F oven for 2 1/2 hours. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight. Store in an airtight container at room temperature for several days or in the freezer for up to a month. Yield: 4 Meringue Shells. (See Tips 8 and 9)
To serve, fill shells with Stabilized Whipped Cream. Top with raspberries and blueberries. Spoon on Grand Marnier Raspberry Sauce.
Add 1 teaspoon of unflavored gelatin to 4 teaspoons of cold water. Stir to combine; let sit for 5 minutes. After 5 minutes, heat in microwave at full power for 10 seconds or until gelatin is totally dissolved.
Add cream and confectioners' sugar to medium size bowl. Beat on high until medium peaks form. Add dissolved gelatin and Grand Marnier. Beat until well incorporated. Can be stored covered in refrigerator for up to 24 hours.
Place raspberries, sugar and water in a small saucepan. Bring to a boil; lower heat and simmer for 6 minutes. Pour the cooked raspberries, the jam and Grand Marnier into the bowl of a food processor fitted with a steel blade and process until smooth, about 10 seconds. Strain through wire mesh strainer to remove seeds. Chill. Yield: 1 3/4 cups.