4 egg whites, at room temperature
1 cup (250 mL) super fine sugar**
½ tsp (2 mL) cream of tartar*
1 tsp (5 mL) cornstarch
¼ cup (50 mL) sugar
1-19 oz/540 mL jar sour pitted cherries, the juice and cherries separated
2 Tbsp (30 mL) cherry liquor (optional)
3 Tbsp (45 mL) cornstarch
Topping & Assembly
1 cup (250 mL) whipping cream (35 %M.F.)
2 Tbsp (30 mL) icing sugar
1 ½ cups (375 mL) dark chocolate curls
Fresh cherries, for garnish
*Substitute cream of tartar for 1 tsp (5 mL) white vinegar
** Granulated sugar can be pulsed to super fine using a food processor
Set the oven rack to the middle position and preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper.
In a large mixing bowl, beat the egg whites with an electric mixer on high speed until frothy. In a separate bowl, combine sugar, cream of tartar, and cornstarch together. With the mixer running, gradually sprinkle the sugar mixture into the egg whites and beat on high speed until stiff peaks form.
Using a wooden spoon, transfer the meringue onto the baking sheet and shape into an 8-inch (20 cm) disc.
Bake for 1 hour and 15 minutes or until the meringue is lightly golden brown. Let cool completely (the meringue will sink slightly as it cools).
Whisk the sugar and cherry juice in a medium saucepan and bring to a boil. Add the liquor (if using) and continue cooking for 1 minute. Add the cornstarch and cook, stirring frequently, until sauce has thickened slightly, about 1 minute. Transfer to a bowl and let cool completely. Cover with plastic wrap directly on surface and refrigerate for 2 hours or until completely chilled.
Stir the chilled mixture to soften and add the drained cherries. Set aside.
In a large mixing bowl, whip the cream with the icing sugar using an electric mixer until stiff peaks form.
On a serving plate, spread the whipped cream on the meringue. Top with the cherry mixture. Garnish with the chocolate curls and fresh cherries.
Makes 8 servings.
Nutrients per serving:
Carbohydrates 193 g
Protein 5 g
Fat 22 g
Sodium 47 mg
Fibre 3 g