cherry & rum meringues
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
I've adapted Valli Little's meringue recipe from Love to Cook. It's one of my favourite meringue recipes as you know the sugar has fully dissolved in the cooking process, leading to the fluffiest, smoothest meringue centres.
  • 10 cherries
  • 50ml spiced rum (or 1 tsp vanilla paste mixed into 3tbsp water)
  • 2 tbsp white sugar
  • 4 egg whites
  • 1 cup sugar
How to make it
  1. Start by pitting your cherries. In lieu of a cherry pitter, I use a piping tip and push the stone straight through the cherry!
  2. Combine the pitted cherries, rum and 2 tablespoons of sugar in a small saucepan over medium heat, stirring and smashing the cherries down. When the cherries are broken down and squishy, take the mixture off the heat.
  3. Scoop the cherries into a sieve and smoosh them back into the saucepan using the back of a spoon. Try and get as much of the cherry through the sieve as possible so only the skins are left behind.
  4. Put the cherry sauce back on the heat and cook until it is syrupy and sticky. Set aside to cool.
  5. To make the meringues, position a metal or glass bowl above a saucepan of simmering water. Put the egg whites and sugar into the bowl and, using a whisk or spatula, stir over the heat until all of the sugar crystals have dissolved. You can tell if it's done by rubbing a pinch of the mixture between your fingers and feeling for any grit.
  6. One all of the sugar is dissolved, transfer the egg white and sugar mixture to a stand mixer and beat it until it is glossy and holding firm peaks - you can tell by turning your beater upside down and marveling at the lack of drips!
  7. Preheat your oven to 120C and line two flat baking trays with greaseproof paper. Dollop twelve lots of meringue onto the baking paper, keeping them well spaced apart.
  8. Drizzle about ¼ tsp of the cherry syrup over each meringue and use a chopstick or fork to swirl it through, being careful to not let the syrup drip down the sides and onto the tray.
  9. Bake the meringue for one and a half hours, then turn the oven off and leave them in the oven until they are completely cool.
Recipe by onebitemore at