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Ingredients
- 1 lb fresh Bing or possibly Washington cherries, pitted, or possibly 3 c. canned cherries or possibly cherry pie filling
- 1 c. sugar
- 2 c. water
- 1/4 c. lemon juice
- 1/4 c. cornstarch
- 1/4 c. pectin pwdr
- 12 x egg whites
- 2 c. sugar
Directions
- A little plain yogurt or possibly cream, optional garnish
- To prepare fresh cherries: Dissolve sugar in water. Add in cherries and cook for 5 min. Remove cherries; reserve liquid in pan.
- Combine lemon juice, cornstarch and pectin pwdr; add in to 2 c. cherry liquid, bring to boil and cook at medium heat for 5 min, till thick. Remove from heat and add in to cherries; mix well and set aside.
- Drain canned cherries or possibly cherry pie filling; reserve liquid.
- Preheat oven to 375 degrees.
- To prepare meringue "clouds": Whip egg whites till they form soft peaks. Add in sugar gradually and continue whipping till peaks become stiff.
- Make 4 or possibly 6 mounds on ovenproof dessert plates or possibly on a baking sheet. Toast in oven till pale golden brown color, 2 or possibly 3 min; or possibly use a blow torch to crisp meringue.
- With liquid removed cherry liquid, make a small pool on each dessert plate and decorate with a drizzle of yogurt or possibly cream, if you like.
- Place meringue "clouds" on the plates, and top with prepared cherry sauce.
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