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Beat in the almond extract until the meringue is smooth and glossy. Line a baking sheet with parchment paper.
Drop the meringue batter onto the prepared tray in even amounts, then sprinkle each dollop with almonds.
Bake the meringues in a preheated oven at 200 degrees until they are crisp, which should take about 1 1/2 to 2 hours. Once baked, turn off the oven and leave the meringues inside overnight to dry completely.
Just before you're ready to serve, toss the strawberries with the sugar and lemon juice. Set them aside to macerate slightly. Meanwhile, using an electric mixer, beat the Cool Whip with the almond extract and vanilla extract until everything is well combined and fluffy.
To assemble, divide the prepared strawberries and whipped topping among six bowls. Crumble the dried meringue cookies over each bowl, then gently stir to mix everything together just before serving.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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