OK, this recipe has little to nothing to do with goat cheese. But I love it. You can’t have too many light and delicious desserts for the summertime, and I hear you can make this with strawberries in place of cherries. The summer fruit season starts officially in 2 – 3 weeks…I am waiting impatiently!
Recipe source: Delicious Days
Active time: ~45 minutes, baking time: ~3 hour
Ingredients (for 4):
2 egg whites (Large)
1 pinch of fine sea salt
125g granulated sugar
1 tsp lemon juice
1/2 tsp Ceylon cinnamon powder (optional)
500g sweet cherries
2 tbsp Amaretto liqueur
1-2 tbsp Muscovado sugar (light or dark)
200g heavy cream
100g creme fraiche (or sour cream, or chevre)
1-2 tbsp chopped pistachios
How to Make:
Start with the meringues: I use my KitchenAid for this, but a handheld mixer works fine, too. Place the egg whites in the bowl, add the pinch of salt and whisk until it starts to form peaks. Now slowly add the sugar, then the lemon juice and beat until the egg whites become really stiff and glossy (this may take a few minutes). Lastly add the cinnamon powder and beat on low level just until well incorporated.
Preheat the oven to 210°F and line a baking sheet with parchment paper. Fill the egg whites in a piping bag with larger star or rosette shaped nozzle and pipe small circles with a rim onto the paper (about 3.5 inches in diameter). I piped four of these little baskets and used the remaining egg whites for some small meringue bites.
Back in the oven (middle level) for 2 hours, then turn it off and let the meringues dry completely until the oven has turned cold again. They can now be removed easily from the parchment paper and sound hollow when tapped on the bottom. They keep well in an airtight container and can be prepared days in advance.(If you prefer the inside of the meringue rather chewy, you have to reduce the baking time.)
On to the cherries: Preheat the oven to 400°F. Wash, pat dry and pit cherries, then cut in half and add to a bowl, together with the amaretto and the brown sugar. Mix well, let marinate for a couple of minutes, then spread onto a baking sheet and place in the oven (top level) and turn on the broiler. Roast the cherries until soft and well caramelized for 5 to 10 minutes (turn them once), then remove from the oven. They can be served hot, warm or even cold (I prefer them still slightly warm).
Lastly the whipped cream: Add heavy cream and creme fraiche (adds a nice tanginess) to a bowl and whisk until soft peaks form.
Finally assemble everything on a plate: Put a little bit of whipped cream in the center of the plate before placing the meringue basket – this ensures it won’t slip right off the plate when serving it . Now generously fill the basket with whipped cream and top it off with the roasted cherries and some chopped pistachios. Mhhhhhhhh, enjoy!