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.

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
13 mins
cook:
1 hr 7 mins
additional:
30 mins
total:
1 hr 50 mins
Yield:
4 servings (serving size: 1 meringue shell, 1/4 cup plus 2 tablespoons cherry mixture, and 1 1/2 teaspoons white chocolate)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • 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.

  • 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.

  • 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.

  • 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.

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

185 calories; fat 1g; saturated fat 0.9g; protein 2.5g; carbohydrates 39.5g; sodium 106mg; calories from fat 5%; fiber 1.9g; calcium 15mg.
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