| 2 | tb | Butter or margarine |
| 1/4 | c | All purpose flour |
| 1 | c | (4 ounces) almonds (I use unblanched) |
| 1 | tb | Cornstarch |
| 1 | c | Superfine or verifine sugar, divided (3/4 cup and 1/4 cup) |
| 6 | lg | Egg whites, room temperature |
| 1/4 | ts | Cream of tartar |
| 1/8 | ts | Salt |
| 1/8 | ts | Almond extract |
| 2 1/2 | ts | Pure vanilla extract, divided (1 teaspoon and 1/2 tablespoon) |
| 1/2 | c | Red currant jelly |
| 1/4 | c | Granulated sugar (depending upon sweetness of berries) (up to 1/2) |
| 2 | tb | Water |
| 1 | qt | (20 ounces) strawberries, hulled and halved |
| 1 1/2 | c | (3/4 pint) heavy cream, cold |
| 3 | tb | Powdered sugar (preferably 10X) |
