Another great recipe
| Cherry Meringue | |
Dice the cherries and set aside. Add salt and cream of tartar to frothy egg whites. Beat until stiff enough to hold peaks. Gradually add the sugar and beat until stiff. Spoon this white batter onto a baking sheet. Make four to eight small mounds. Slightly hollow out the centers with a spoon. Bake for 45 minutes in a slow, 275° oven. Add the cherries to each meringue before serving. Top with a small amount of ice cream or whipped cream if desired. In order to prevent sticking or an excessively dark bottom side to the meringue, you may wish to run water over the baking sheet and then cover it with baker's paper before forming the meringue shells and placing the prepared baking sheet in the oven. If sticking is still a problem, a small amount of very cold water applied at the edges of the meringue shells should aid in lifting them. The meringues should not darken very much in this slow oven. |
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© M. Stockbridge 2001-2007
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Page last modified Feb. 18, 2007.