Cherry meringue

Cherry meringue

Recipes by René Mathieu
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egg whites
g sugar
g icing sugar
g hazelnuts
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.

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