|Preparation : 15 min||Resting : -|
|Cooking : 1 hr 35 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|Programmes :||accessories :|
|6||egg whites, at room temperature
|250||g icing sugar (see recipe)
|225||g stoned cherries|
|(fresh, in syrup or frozen)|
|4||tbsp caster sugar|
|200||ml whipped cream (see recipe)|
|100||g pistachios, roughly chopped|
|1||Prepare the meringues. Make the cherry compote while they are baking.|
|2||When the meringues are cooked, set aside to cool until required. To serve, place|
one meringue on each plate and top with 1-2 spoonfuls of whipped cream and a
spoonful of cherry compote.
|3||Sprinkle with pistachios and serve immediately.|
|1||Preheat the oven to 110 °C (100 °C fan, gas mark 1/2).|
|2||Fit the whisk. Place the egg whites and a pinch of salt in a very clean and dry|
metal bowl. Run the WHISK programme without the cap. After 4 minutes, gradually
add the icing sugar through the cap opening.
|3||Line a baking tray with baking paper. Spoon the meringue onto the paper in|
mounds approx. 5cm diameter x 2cm high.
|4||Using the back of the spoon gently indent the top of each meringue and bake for|
1 hour 30-2 hours. When cooked, they will easily lift off the paper. Leave the oven
door ajar and cool the meringues at the same time as the oven cools down.
|1||Cut the cherries in halves. Add to the metal bowl with the sugar; run the EXPERT programme, 7 minutes/speed 2A/120°C.|
|2||Put the compote in a bowl and refrigerate|