Spanish Wind Cakes Recipe

Line two large baking sheets with aluminum foil; draw six 3-inch circles on each foil-lined baking sheet.
Prepare one-half recipe of Piping Meringue.
(Do not make a whole recipe and use half at a time; the reserved meringue would break down before being used in recipe.) Spoon meringue into a decorating bag fitted with No.
2A round or No.
4B star tip.
Pipe a 1/2-inch-wide ring of meringue just inside 1 circle outline; continue piping rings of meringue within first ring until circle is filled with meringue.
Repeat procedure with 3 additional outlines (these are bases for cakes).
Pipe 1/2-inch-wide rings just inside remaining 8 outlines (these are sides for cakes).
Bake at 225° for 45 minutes.
Turn off oven and cool meringues in oven at least 1 hour.
Carefully peel aluminum foil from meringues, and cool meringues completely on wire racks.
To "glue" layers together.
Frost outside of meringue cakes with a thin, smooth layer of meringue.
Spoon remaining meringue into a decorating bag fitted with No.
18, 19, or 20 star tips; pipe a border of stars around both the top and bottom edges of the cakes.
Draw four 2-inch circles for lids on second baking sheet.
Pipe a ring of meringue shells or stars just inside each outline using same star tip; within each ring, pipe a spiral that ends in center and fills in circle.
Bake cakes and lids at 225° for 45 minutes.
Turn off oven; cool in oven at least 4 hours or overnight.
Carefully peel foil from meringues, and store meringues in airtight container at room temperature up to 2 days.
Just before serving, place meringue cakes on a serving plate; spoon Orange Chantilly Cream evenly into shells, and arrange sliced strawberries on top.
Place lids slightly off-center on cakes; serve immediately.
Garnish the serving plate with Meringue Flowers, if desired.
Prepare one-half recipe of Piping Meringue; line baking sheets again with foil.
Place the 4 meringue bases on a baking sheet; stack 2 meringue rings on top of each base, using a little meringue