Cherry meringue

Cherry meringue

Recipes by René Mathieu
Share it

Ingredients

6
egg whites
120
g sugar
100
g icing sugar
125
g hazelnuts
700
g cherries

Toast the hazelnuts in a frying pan and then put them through a blender.

Whip the egg whites until stiff, pouring the sugar in very slowly at the end.

Next add the icing sugar and ground hazelnuts, and fold in using a spatula.

Spread the meringue mixture over a baking sheet lined with parchment paper and bake for about 1 hour at gas mark 3-4 /110°.

Leave the meringue to cool down.

When ready to serve, cook the cherries, either stoned or unstoned, in a frying pan with a little sugar and 4 tablespoons of water, until they start to caramelise.

Spread the cherries over the meringue and serve with or without ice cream. To save time, you can make the meringues 2 to 3 days in advance and store them in a dry container.

Share it

Nos autres recettes

Risotto with ground elder and parmesan

Butternut squash soup

Salted Caramel Apple Tart

This is the season for local apples, it’s apples that we simply pick up and eat directly. High in fibre, just how sweet an apple tastes will...

Chai Tea with Herb Bennet and Chocolate

Travel to Asia without leaving your kitchen