|Meringue||2 Cup (32 tbs) (Basic, 1 Recipe)|
|Sweet cherries||1 Pound, pitted|
Prepare the meringue according to the directions for Basic Meringue.
Trace eight circles or hearts about 254 in. (12 cm) in diameter onto parchment or onto the inside of clean brown paper grocery bags cut to the size of your cookie sheets.
Spoon the meringue inside the patterns and smooth to the shapes traced.
Place in a preheated 250°F (120°C) oven for 30 minutes.
Leave the oven door closed, turn off the heat, and let the meringue remain in the oven for two more hours.
Cool on a wire rack.
Using a spatula, carefully remove the meringues from the paper.
Place one meringue on each of four dessert plates.
Prepare the cherry topping by putting the cherries, sugar, and brandy or water in a microwave-safe bowl.
Microwave for a minute or two on high until the cherries become juicy and steamy.
Alternatively, put the cherries, sugar, and brandy or water into a medium saucepan.
Stir constandy and heat until the berries are soft and juicy.
Put a spoonful of the sauce on top of each of the four meringues.
Top each with a second meringue and then distribute the remaining cherries.
Top with a dollop of your favorite white topping, if desired.