Individual Strawberry Charlotte Russe

Dip the edge of macaroon drops into sugar cooked to the caramel stage and kept liquid over hot water. Press the macaroons together to form a ring about a cup. Remove the ring from the cup to a plate, and in the same manner add other rings to form a basket, holding each macaroon in place an instant while the caramel is hardening. Put macaroons together with caramel over an oiled cup or mould to form a handle and fasten this in place with caramel. Fill the basket with double cream, sweetened and beaten until solid, and fresh strawberries. These should not stand very long after being filled; they should be set in place upon individual plates before being filled with the cream. If a macaroon base be desired for the baskets, fashion that first, then add macaroons dipped in caramel, one after another, as in making a burr basket.