Meringue Shortcakes With Blueberries

-BLUEBERRY FILLING-
1 tb Unsalted butter
3 c Blueberries
1/2 c Sugar
1/4 c Brandy
1/2 ts Cinnamon
1/4 ts Nutmeg and ginger
1 c Whipped cream

For the meringue, place egg whites in a mixing bowl and on high speed whip
until the eggs whites are foamy. Add cream of tartar and mix well. Add
sugar with the machine running about 1 tablespoon at a time. Once the sugar
is incorporated let mix until the egg whites are shinny and hold a stiff
peak. Place the meringue in a piping bag fitted with a star tip. Pipe onto
a sheet pan with a parchment paper lining. Pipe 8 4 inch circles onto the
parchment paper. If you like you can draw the circles on the paper to
ensure that you have even circles. Place the meringue in a 250 degree oven
and bake about 1 hour or until dry and crisp. Turn the oven off and allow
meringue to cool in the oven. Remove from the oven and set a side while you
make the blueberry mixture.

For the blueberry filling, heat a large saute pan with butter until
bubbling add blueberries and saute until the blueberries start to soften
about 2 to 3 minutes. Add sugar and brandy and cook until the sugar is
dissolved about minutes. Add spices and mix with berries. Remove from the
heat and allow to cool just a little bit.

To assemble the dish, on each plate place one of the meringue layers. Then
top with some of the blueberry mixture about 1/3 cup. Top with a little bit
of the whipped cream. Then top with another meringue layer. Finish with
more blueberry filling and then top with the last of the whipped cream.
Serve immediately.