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Cherry Streaked Meringues

Christine Tizzard
Print Recipe
Course Dessert

Ingredients
  

  • 3 egg whites large
  • 1 tsp lemon juice
  • 3/4 cup superfine sugar
  • 1 tsp pure vanilla extract
  • 1-2 cups pitted cherries, cut in halves fresh or frozen
  • 2 Tbsp maple syrup or honey
  • 1 cup heavy whipping cream
  • 1/2 tsp cinnamon

Instructions
 

  • Preheat oven to 200°F (95°C) and line a baking sheet.
  • In a very clean bowl, and with a stand mixer fitted with a whisk attachment, beat egg whites until peaks form and they have doubled in volume, about 3–5 minutes.
  • While beating, add lemon juice and then very slowly pour in the sugar 1 Tbsp (15 mL) at a time until all of it is incorporated. Continue to beat until whites are stiff and glossy. Beat in vanilla.
  • Using a piping bag or spoon, make mounds or nests about 3 inches (8 cm) in diameter on the baking sheet.
  • Bake 1 1⁄2 to 2 hours in the oven until the meringues are crisp and lift easily off the sheet. They should sound hollow when tapped underneath.
  • Toss cherries with maple syrup and let stand for at least 10 minutes. This will macerate them so they naturally release some of their juices.
  • Whip cream with the cinnamon until you have soft billowy peaks.
  • Layer meringues with macerated cherries and whipped cream, or create an eton mess by breaking them up in whatever mess you like with dollops of whipped cream and berries.
Keyword cherries, egg white recipes, egg whites, meringues