French Meringues with  with Cherry Compote

Serves 10

  • 4 egg whites

  • pinch of salt

  • 1 cup (220g) superfine (caster) sugar

  • ½ teaspoon vanilla extract

  • whipped cream, to serve

    For the Cherry Compote:

  • 4 cups (700g) cherries, pitted and halved

  • 1 cup (250ml) red wine

  • 2 tablespoons sugar

  • 1 tablespoon orange

  • zest


Preheat the oven to 250°F/120°C/Gas ½ . Line two baking trays with baking paper.

Whisk the egg whites and salt in the bowl of an electric mixer until they form soft peaks. Gradually add the sugar, one tablespoon at a time, whisking after each addition until the sugar has dissolved. Add the vanilla extract and whisk for a further 3 minutes on high speed until the mixture is thick and glossy.

Place tablespoon-sized blobs of the meringue mixture on the prepared trays. Leave a 3–4in (8–10cm) gap between each meringue, as they will expand when baked.

Reduce the oven temperature to 195°F/90°C/Gas ¼ and place the trays in the oven. Bake the meringues for 1. hours and turn off the oven. Leave the meringues in the oven to cool completely.

Meanwhile, to make the cherry compote, heat the cherries, wine, sugar, and orange zest in a medium saucepan over a medium heat. Bring to a simmer and cook for 10 minutes, stirring regularly. Remove the compote from the heat and leave to cool.

Serve the meringues alongside the cherry compote and with a dollop of whipped cream.

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