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.