Sweet Cherry Sauce in Meringue Shells
Light and crispy meringue shells filled with almond-scented, fresh sweet cherry sauce.
3 cups Northwest fresh sweet cherries, pitted and halved
2 tablespoons orange juice
1/2 teaspoon almond extract
1/4 teaspoon cream of tartar
3 large egg whites (room temperature)
1 cup granulated sugar
Dash of salt
- Toss cherries with orange juice and refrigerate to completely chill.
- Add almond extract, cream of tartar and salt to egg whites; beat until frothy. Gradually add sugar; beat until very stiff peaks form and sugar is completely dissolved.
- Cover baking sheet with ungreased plain or parchment paper; draw eight 3 1/2-inch circles on paper. Spread each circle with 1/3 cup meringue; shape with back of spoon to make shells.
- Bake in a preheated oven at 275°F (135°C) for 1 hour. Turn off heat; leave meringues in over 1 1/2 hours longer. Fill each meringue shell with chilled cherries.
Makes 8 servings.
Recipe provided courtesy of Washington State Fruit Commission.