Ingredients

• 150g/5½oz caster sugar
• 310g/11oz ripe cherries
• stones removed
• 3 free-range egg whites
• 90g/3¼oz caster sugar
• 90g/3¼oz icing sugar
• sieved
• 400ml/14fl oz double cream
• 1 vanilla pod
• seeds only
• 500g/1lb 2oz dark cherries
• pitted
• 500g/1lb 2oz jam sugar
• 2 lemons
• juice only

Directions

• For the cherry meringues
• place the sugar and 150ml/5½fl oz water in a pan and boil until the sugar has dissolved and a syrup forms. Add the cherries to the boiling syrup and poach for 1-2 minutes (depending on how ripe the cherries are)
• or until soft. Transfer to a bowl to cool.
• Preheat the oven to 110C/225F/Gas ¼ and line a baking tray with baking parchment.
• In a clean bowl
• beat the egg whites with the caster sugar until stiff peaks form when the whisk is removed. Add the icing sugar and continue to beat for 4-6 minutes
• or until the mixture is smooth and shiny.
• Drain the cherries onto kitchen paper to remove as much syrup as possible. Using a large metal spoon
• gently fold the cherries into the meringue mixture. Using another large spoon
• scoop out a large spoonful of the meringue and shape into a quenelle (rugby ball shape) and place it onto the lined baking tray. Repeat the process to make three more large meringues. Cook in the oven for two hours.
• Once cooked
• remove from the oven and allow to cool slightly. Then use a palette knife to remove the meringues from the baking tray. Transfer to a cooling rack to cool completely.
• For the cherry compôte
• place the cherries
• sugar and lemon juice in a large saucepan and cook for 5-6 minutes.
• To finish the cherry meringues
• place the cream and vanilla seeds in a large bowl and whip until stiff peaks form when the whisk is removed.
• Once the meringues have cooled
• place some cream on the flat side and sandwich another half meringue on the other side.
• Place the sandwiched cherry meringues on a serving plate and serve with the cherry compote.