Cherry Meringue Clouds

Ingredients

• 1/2 cup Granulated sugar
• 1/2 cup Icing sugar
• 4 Egg whites
• 1/8 tsp. Cream of tartar
• 1 Tbsp. Cornstarch
• 1 tsp. White vinegar
• Red food colouring (optional)
• 1 cup Whipping cream
• 2 cups Fresh BC Tree Fruits Cherries, pitted

Nutritional information

Directions

1. 1

   In a small bowl, combine granulated and icing sugar and mix well. Set aside.

2. 2

   Place egg whites in bowl of electric mixer. Add cream of tartar and beat on high until soft peaks form. Add 125 mL (1/2 cup) of the sugar mixture and blend well. Continue adding 15 mL (1 Tbsp) of sugar at a time until dissolved and stiff, glossy peaks form. If light pink-colored clouds are desired, blend in a couple drops of food coloring.

3. 3

   Sprinkle cornstarch and vinegar over mixture. Gently fold in being careful not to lose any volume.

4. 4

   Preheat oven to 325°F (165°C). Line a large baking sheet with parchment paper. Spoon meringue into 6 mounds, about 3 inches wide, at least 1 inch apart. Bake for 15 minutes. Reduce heat to 250°F(125°C) and continue baking for an additional 45 minutes. Remove from oven and allow to cool.

5. 5

   Whip the cream and sweeten to taste with sugar. About an hour before serving, fill each cloud with a base of whip cream topped with fresh pitted cherries. Keep refrigerated until serving.