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.