Cherry meringues
Makes 50
500g fresh cherries, stalk intact
2 egg whites
pinch cream of tartar
½ cup caster sugar
1. Preheat oven 180C. Line large baking tray with baking paper.
2. Wash and completely dry the cherries. Set aside.
3. Using an electric mixer, beat egg whites and cream of tartar to soft peaks. Add sugar 1 tablespoonful at a time beating well before adding next spoonful. Beat until meringue is thick and glossy.
4. Dip cherries into the meringue, use a table knife to make sure cherry is completely covered with meringue. Place onto tray. Bake 16 to 18 minutes or until light golden. Serve warm or at room temperature.
Note meringues will hold at room temperature for 6 to 8 hours.
Makes 50
500g fresh cherries, stalk intact
2 egg whites
pinch cream of tartar
½ cup caster sugar
1. Preheat oven 180C. Line large baking tray with baking paper.
2. Wash and completely dry the cherries. Set aside.
3. Using an electric mixer, beat egg whites and cream of tartar to soft peaks. Add sugar 1 tablespoonful at a time beating well before adding next spoonful. Beat until meringue is thick and glossy.
4. Dip cherries into the meringue, use a table knife to make sure cherry is completely covered with meringue. Place onto tray. Bake 16 to 18 minutes or until light golden. Serve warm or at room temperature.
Note meringues will hold at room temperature for 6 to 8 hours.
