Cherry Pavlova

1. 1

   Preheat the oven to 300u00b0F. Grease a large baking pan. Using a pencil, mark four 4-inch circles on a large piece of parchment paper. Place paper, marked side down, on prepared pan.

2. 2

   Beat egg whites in a large clean dry bowl with an electric mixer until soft peaks form. Gradually add 1/2 cup of the sugar, beating well after each addition until sugar dissolves. Spoon meringue onto marked circles on prepared pan, spreading and shaping slightly.

3. 3

   Bake on lowest oven rack for 30-35 mins or until meringue feels firm and dry to the touch. Tum off oven; cool completely in oven.

4. 4

   Meanwhile, combine wine, cardamom pods, star anise, bay leaves and remaining 1/4 cup sugar in a small saucepan on medium heat. Add cherries; bring to a boil. Reduce heat to low; simmer for 8-10 mins or until sauce thickens slightly.

5. 5

   Place meringues on serving plates. Top with whipped cream and cherry sauce. Serve.

No additional tips available.