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Soft, golden meringues with cherries

Recipe from: 1/2/2003 12:00:00 AM
Ingredients 9
Servings 7


  • 4
    extra-large egg whites
  • 15
    lemon juice
  • pinch salt
  • 100
    castor sugar
  • 100
    yellow sugar, processed until finer
  • 30
  • pinch cinnamon
  • 250
  • 400
    (1 can) stoned cherries


Preheat the oven to 150 °C and line a baking sheet with baking paper.
Beat the egg whites, lemon juice and salt until stiff peaks form.
Combine the castor and yellow sugar and gradually add to the egg white mixture, beating until thick and shiny.
Sift the cornflour and cinnamon over the mixture and fold in.
Drop spoonfuls of the mixture on the prepared baking sheet.
Bake for 45 to 50 minutes or until the meringues are golden brown on the outside but still soft inside.
Leave to cool on a wire rack.
Whip the cream until stiff and spoon a generous dollop on top of each meringue.
Spoon some cherries on top and serve immediately.

Read more on: bake  |  eggs

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