Cherry Meringue Tarts
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
