- 6 large eggs whites
- 375g sugar
- 1 tbsp lemon juice
- 500g cherries
- 2 tbsp amaretto
- 400ml double cream
- A handful of mint, leaves only
Prep: 25 mins | Cook: 1 hr 5 mins
1. Heat your oven to 160°C/Fan 140°C/Gas 3. Line a large baking tray with greaseproof paper.
2. Pour the egg whites into a large, clean mixing bowl (save the yolks to make custard another day). Use an electric whisk or a freestanding mixer to whip the whites at a medium speed till they form fluffy peaks when the whisk is lifted up.
3. With the whisk still going, slowly add 300g of the sugar, a little at a time, and mix till fully incorporated. Spoon in the lemon juice. Increase the whisk speed to high and continue for a further 5 mins till the meringue is glossy and forms stiff peaks.
4. Spoon the meringue onto the baking tray to make a round about the size of a dinner plate, and gently swirl with a spoon into an even layer.
5. Slide into the oven and bake for 1 hr, then switch off the oven and allow the meringue to cool completely before opening the door.
6. Halve and stone most of the cherries (keep a couple back for garnishing) and tip them into a pan. Add 50g sugar and the amaretto and bring to a gentle simmer. Cook for 5 mins, stirring occasionally, till the cherries have broken down a little to make a compote, then set aside to cool.
7. Whip the cream with the remaining 25g sugar till thick. Slide the meringue onto a serving plate with a large spatula. Swirl the cream on top, then spoon over the cherry and amaretto compote. Garnish with the fresh cherries and tear ver a few mint leaves. Serve within 1-2 hrs (store in the fridge till you;re ready to serve).