See Also: Chocolate meringues with cherry ripple(recipes)
Cherry and Vanilla Soup with Floating Meringues(recipes)
Chocolate meringues with chocolate cream(recipes)
Dutch Chocolate Meringues(recipes)
Cherry-Chocolate Logs(recipes)
Chocolate Almond Cherry Mix(recipes)
Chocolate and cherry terrine(recipes)
Chocolate Cherry Cookies(recipes)
Chocolate Cherry Cups(recipes)
Chocolate Cherry Gems(recipes)

Chocolate meringues with cherry ripple (recipes)








Serves 6



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



4 egg whitespinch of salt225g/8oz golden caster sugar1 tsp cornflour½ tsp pure vanilla extract1 tsp white wine vinegar25g/1oz cocoa powder425g/15oz can pitted black cherries in syrup200g/7oz carton fat-free fromage frais



Method



1. Preheat the oven to 140C/275F/Gas 1.2. Whisk the egg whites with the pinch of salt until very stiff. Gradually add the sugar to make a stiff, shiny mixture. Stir together the cornflour, vanilla and vinegar and whisk in. Sift over the cocoa then whisk in.3. Spoon 12 oval shapes onto two baking sheets lined with silicone or Teflon paper. Bake for 45 minutes until the outer shell is crisp but the centre still feels a little soft. Carefully peel off the paper and leave to cool.4. Meanwhile, drain the cherries, pouring the syrup into a small saucepan. Bring the syrup to a boil and bubble rapidly for 7-8 minutes until thick. Set aside to cool.5. Stir the cherries into the fromage frais. Spoon the mixture onto six of the meringues, then drizzle over the thickened syrup. Cover with the remaining meringue halves and serve soon.