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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