Divide the meringue evenly between the two patterns. Press down firmly with spatula so that meringue makes good contact with paper. Bake in your preheated oven for 1 hour and 15 minutes. Then, without opening the oven door, turn off the heat, and leave the meringues in the oven for at least 2 hours. When meringues are cooled to room temperature, invert and peel away paper patterns.
Meringues are delicate, but can be handled if done carefully.
Place one meringue, flat side down, on a serving plate. With an electric mixer, whip the cream until foamy, then sprinkle in the Confectioner's sugar and whip until stiff peaks form. Fold the processed strawberries into the cream in the small bowl. Fold the liqueur into the remaining whipped cream. Assemble by evenly spreading the top of the base meringue with the strawberry cream.