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Cherry Meringue Nests

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  Egg whites 6
  Granulated sugar 225 Gram (1 Cup)
  Powdered sugar 75 Gram (3/4 Scant Cup)
  Cornstarch 30 Gram (1/4 Cup)
  Instant coffee 1 Tablespoon
  Boiling water 1 Tablespoon
  Whipping cream 250 Milliliter (1 Cup)
  Sugar 3 Tablespoon
  Canned pitted red cherries 1 Pound (1 Can, 456 Gram)
  Vanilla ice cream 1 Pint (475 Milliliter)

Line baking sheets with baking parchment or waxed paper.
Grease waxed paper.
Preheat oven to 225°F (105°C).
To make meringue, beat egg whites in a large bowl until stiff.
Slowly beat in granulated sugar until mixture is stiff and glossy.
Sift powdered sugar with cornstarch; fold into egg white mixture.
Fill a pastry bag fitted with a fluted nozzle with meringue mixture; pipe rosettes onto baking sheets.
Bake with oven door slightly open 3 to 4 hours or overnight.
Cool on a rack.
To make topping, dissolve coffee powder in boiling water; cool.
Whip cream with sugar until stiff; stir in cooled coffee mixture.
Using a pastry bag fitted with a fluted nozzle, pipe rings of coffee cream onto cooled meringue nests.
Drain cherries; pat dry with paper towels.
Place a few cherries in coffee cream; top with a scoop of ice cream.
Decorate with remaining cherries.

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