Categories
 25Mins Prep Time |
 25Mins Cook Time |
 Skill Level |
people
Ingredients
Cherry Meringues
- 200 grams Caster Sugar
- 310 grams Ripe cherries
- 3 Eggs
- 90 grams Icing sugar sieved
- 400 milliliters double cream
- 1 Vanilla pod
Cherry compôte
- 500 grams Dark cherries pitted
- 500 grams Jam sugar
- 2 lemons juice only
Cooking Instructions
- For the cherry meringues, place the sugar and 150ml/5½fl oz water in a pan and boil until the sugar has dissolved and a syrup forms. Add the cherries to the boiling syrup and poach for 1-2 minutes (depending on how ripe the cherries are), or until soft. Transfer to a bowl to cool.
- Preheat the oven to 110C/225F/Gas ¼ and line a baking tray with baking parchment.
- In a clean bowl, beat the egg whites with the caster sugar until stiff peaks form when the whisk is removed. Add the icing sugar and continue to beat for 4-6 minutes, or until the mixture is smooth and shiny.
- Drain the cherries onto kitchen paper to remove as much syrup as possible. Using a large metal spoon, gently fold the cherries into the meringue mixture. Using another large spoon, scoop out a large spoonful of the meringue and shape into a quenelle (rugby ball shape) and place it onto the lined baking tray. Repeat the process to make three more large meringues. Cook in the oven for two hours.
- Once cooked, remove from the oven and allow to cool slightly. Then use a palette knife to remove the meringues from the baking tray. Transfer to a cooling rack to cool completely.
- For the cherry compôte, place the cherries, sugar and lemon juice in a large saucepan and cook for 5-6 minutes.
- To finish the cherry meringues, place the cream and vanilla seeds in a large bowl and whip until stiff peaks form when the whisk is removed.
- Once the meringues have cooled, place some cream on the flat side and sandwich another half meringue on the other side.
- Place the sandwiched cherry meringues on a serving plate and serve with the cherry compote.