Prep Time
13 Mins
Cook Time
1 Hour 7 Mins
Other Time
30 Mins
Yield
4 servings (serving size: 1 meringue shell, 1/4 cup plus 2 tablespoons cherry mixture, and 1 1/2 teaspoons white chocolate)

Many traditional meringue recipes bake at a very low temperature to keep the meringue shells from browning. They also call for an overnight cooling period in the oven to help the meringues develop a crisp texture. This version takes a shortcut and calls for baking them at a higher temperature and eliminating the long cooling period in the oven. The result is a crisp, lightly browned meringue. If you don't want to use liqueur, use 2 additional tablespoons of cherry or another fruit juice.

How to Make It

Step 1

Preheat oven to 300°.

Step 2

To prepare meringues, cover a large baking sheet with parchment paper. Draw 4 (3 1/2-inch) circles on paper. Turn paper over, and lay flat on pan.

Step 3

Place egg whites in a medium bowl; beat with a mixer at high speed until foamy. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Divide egg white mixture evenly among the 4 drawn circles. Shape meringues into nests with 1-inch sides using the back of a spoon.

Step 4

Bake at 300° for 1 hour or until meringues are lightly browned and dry. Remove from oven, and let cool completely (about 30 minutes) on pan. Carefully remove meringues from paper.

Step 5

While meringues cool, drain cherries, reserving all liquid. Combine reserved cherry juice, 2 tablespoons sugar, crème de cassis, and next 4 ingredients in a small saucepan, stirring well with a whisk. Stir in cherries. Cook over medium heat 7 minutes or until mixture is thick and bubbly, stirring constantly. Remove from heat, and let cool completely.

Step 6

Place meringues on dessert plates. Spoon cherry mixture evenly into meringue shells; sprinkle with shaved white chocolate.

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