Cherry Meringues

Makes nine

3 egg whites

●

½ tsp lemon juice

●

150g caster sugar

●

For the filling

250g destoned

● fresh cherries, halved

2 tsp caster sugar

●

300ml double

● cream

½ tsp vanilla extract

●

Mint sprigs, to

● garnish (optional)

1. Heat the oven to 110°C/fan 90°C/gas mark ¼.

2. Tip the egg whites and lemon juice into a large mixing bowl.

3. Whisk until the whites double in volume.

4. Keep whisking and add the sugar a tablespoon at a time. Continue whisking until all the sugar has been added and the whites are glossy.

5. Place a square of baking parchment on a large baking sheet and draw nine circles on it, about 5cm in diameter, using a pencil.

6. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe to fit each drawn circle to form a nest.

7. Bake for two hours, until they are crisp and lift off easily. Leave to cool completely.

8. Add 100g of the fresh cherries to a small saucepan with 2 teaspoons of sugar and a tablespoon of water. Simmer gently until for about 3-5 minutes, until the cherries are soft.

9. Remove from the heat and push the cherry flesh through a sieve to extract the juice.

10. Whisk the cream and vanilla extract until you have soft peaks.

11. Spoon the whipped cream into the meringue nests and top with the remaining cherries. Then drizzle over the cherry juice, garnish with mint sprigs and serve.