Cherry Meringue Tarts

1. 1

   Preheat oven to 300u00b0.

2. 2

   To prepare meringues, cover a large baking sheet with parchment paper. Draw 4 (3 1/2-inch) circles on paper. Turn paper over, and lay flat on pan.

3. 3

   Place egg whites in a medium bowl; beat with a mixer at high speed until foamy. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Divide egg white mixture evenly among the 4 drawn circles. Shape meringues into nests with 1-inch sides using the back of a spoon.

4. 4

   Bake at 300u00b0 for 1 hour or until meringues are lightly browned and dry. Remove from oven, and let cool completely (about 30 minutes) on pan. Carefully remove meringues from paper.

5. 5

   While meringues cool, drain cherries, reserving all liquid. Combine reserved cherry juice, 2 tablespoons sugar, creme de cassis, and next 4 ingredients in a small saucepan, stirring well with a whisk. Stir in cherries. Cook over medium heat 7 minutes or until mixture is thick and bubbly, stirring constantly. Remove from heat, and let cool completely.

6. 6

   Place meringues on dessert plates. Spoon cherry mixture evenly into meringue shells; sprinkle with shaved white chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.