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Cherry Meringue

Cherry Meringue

10 min
1 hour


3/4 cup sugar

1 tsp. cornstarch

3 large free range egg whites

1/2 tsp. vanilla

1/2 tsp. cream of tartar

2 cups heavy cream

1 tbsp. powdered sugar

1 tsp. vanilla

1 lb. of cherries (halved and pitted)

1/3 cup of super fine sugar


Preheat oven to 250°F.

Beat egg whites and cream of tartar until foamy.

Add sugar (1 tbsp. at a time) beating on high until glossy peaks form (2-4 minutes).

Divide meringue into 3 portions.

Form 8'' circles on parchment lined bakery sheets.

Bake approximately 1 hour until meringue is crisp and dry.

Macerate pitted halved cherries with 1/3 cup sugar.

Whip heavy cream with 1 tbsp. of powdered sugar and 1 tsp. of vanilla.


Layer meringue, whipped cream, macerated cherries; repeat.

Finish with whipped cream and fresh cherries, pitted with stems intact.