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    Cherry Meringue Pots

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    Cherry Meringue Pots

    • Vegetarian

    Serves: 4


    • 500g cherries
    • 3 tbsp kirsch
    • 2 tbsp sugar
    • 2 egg whites
    • 115g caster sugar
    • Lighly toasted flaked almonds
    • Whipped cream, to serve


    1. Stone 500g cherries and place in a saucepan with 3tbsp kirsch and 2tbsp sugar. Heat gently until the sugar dissolves and forms a syrup with the juices. Remove from the heat and cool. Spoon into 4 ramekin dishes.
    2. Whisk 2 egg whites until stiff then gradually whisk in 115g caster sugar to form a thick meringue mixture. Pile on top of the cherries. Sprinkle each with some lightly toasted flaked almonds. Bake in the oven at 180ºC, gas mark 4 for 20-25 minutes or until the meringue has risen and turned golden. Serve with freshly whipped cream.

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