Preheat oven to 180F. Line a large baking sheet with parchment paper. Using a pencil, draw 6, 5-inch circles, spaced 1 to 2 inches apart. Prepare a large pastry bag tipped with a star tip.

Place egg whites, sugar and cream of tartar into a clean, heavy-duty mixer bowl. Turn mixer to highest speed and whisk eggs for approximately 7 to 8 minutes, until egg whites are stiff and almost the consistency of marshmallow crème. Add the lemon juice and vanilla extract and whisk again for a minute. Transfer the meringue into prepared pastry bay. Pipe 1-inch tall, 5-inch wide circles of meringue onto prepared parchment paper, starting from the outside and work your way into the center.

Bake meringues in preheated oven for 2 ½ hours. Turn oven off and leave door closed until meringues cool completely. At NO point open the oven door. The cool air will cause the meringues to crack! They will be cool in 3 to 4 hours; I leave mine in the oven overnight.

Meanwhile, prepare raspberry sauce. Place raspberries, brandy and syrup/sugar into a small saucepan. Bring to a simmer over medium heat. Cook raspberries for 8 to 10 minutes until sauce thickens. Remove from heat and using a spatula, strain raspberry sauce through fine-sieve strainer. If you have a dispenser bottle, pour the syrup into the bottle and set aside.

When ready to serve, prepare the whipped crème. Place heavy cream, sugar and brandy into mixer bowl. Whisk on high speed until stiff peaks form, about 3 to 4 minutes. Spread generous amount of crème over prepared meringue, top with fruit and syrup. Serve immediately.