Meringue Nests With Custard And Cherry Compote

1. 1

   For meringue nests, preheat oven to 200u00b0F. Whisk egg whites to stiff peaks, gradually adding sugar, until smooth and shiny. Mix lemon juice with 1 1/2 tsp cornstarch then whisk into meringue and transfer to a piping bag. Line a baking tray with parchment paper then pipe 8 nests onto the parchment paper. Using the back of a spoon, make an indentation in the middle of each nest. Bake for 4 hours then turn oven off and let meringues continue to dry in the oven overnight with the door slightly ajar.

2. 2

   For cherry compote, mix 4 tbsp reserved cherry juice with remaining cornstarch until smooth. Heat remaining juice then add cornstarch slurry and simmer for 1 min, stirring, until slightly thickened. Add cherries then remove from heat and let cool.

3. 3

   For custard, mix cream and custard powder then heat gently, stirring. Remove from heat and let cool.

4. 4

   To assemble, distribute custard cream between nests, add cherry compote, dust with powdered sugar and serve.

* Per serving · 4 servings · Values may vary.