Meringue with poached cherries, whipped cream and pistachio

Meringue w Poached Cherries, Whipped Cream and Pistachio

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Meringue with poached cherries, whipped cream and pistachio
Meringue with poached cherries, whipped cream and pistachio

In my view cherries are the finest jewels of summer. I love eating cherries but I love them equally in desserts, cakes and ice cream.

For this dessert, I paired poached cherries with whipped cream and toasted pistachios with home-baked meringue. It’s a lovely fresh summery dessert perfect for picnics and celebrations.

I covered the meringue recipe in detail and it’s a fool proof method for making meringue. I never had a meringue go wrong using this recipe – make sure to check out the additional steps in the notes.

Poached cherries are a breeze and come together in minutes.

Please tag me in instagram @incredible.kitchen if you decide to make this dessert.

Happy summer

xoxo

Meringue with poached cherries, whipped cream and pistachio
Meringue with poached cherries, whipped cream and pistachio
Meringue with poached cherries, whipped cream and pistachio
This is a stunning summer dessert recipe for  meringuewith poached cherries, whipped cream and pistachios. This is a gorgeous dessert for  summer picnics and celebrations!  Get baking now!
Course Dessert, parties, Snacks, Tea Time
Cuisine European, French, Swiss, Western
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 10 servings
Calories/Serving 273kcal

Ingredients

Make Meringue

  • 120 gram egg whites about four small eggs
  • 240 gram white caster sugar
  • 1/2 tsp cream of tartar
  • 3/4 tsp cornflour
  • 1/8 tsp baking powder
  • 1/2 tsp vanilla extract

Poached cherries

  • 300 gram cherries pitted and halved
  • 60 gram sugar
  • 4 tbsp lemon juice

Toppings

  • 300 gram cherries pitted and halved
  • 100 gram pistachio toasted

Instructions

  • Make sure to measure the ingredients as you need the exact amount for this recipe.
  • It's extremely important that all the utensils that use are completely dry and don't even have a hint of grease. A small amount of water and grease will destroy the meringues. I rub all the bowls, mixer blades, cutlery and piping bags with lime or lemon to remove grease from the pan and then use a dry dish cloth to remove any lemon residue.
  • Pre-heat the oven to 175 degree centrigrade
  • Spread the sugar in a baking pan and place it in the oven for seven minutes
  • Remove sugar from the oven and mix in the corn flour and baking powder
  • In parallel, start beating the egg whites using the whisk attachment on an electric mixer. Make sure that there is not even a hin of egg yolk as it will destroy the meringue. Whisk on low speed for 1-2 minutes until the eggs are foamy.
  • Add cream of tartar
  • Start beating at medium high speed for 2-3 minutes until the stiff peaks form. Stiff peaks are formed when the eggs turn completely white in colour and start to hold shape
  • Then start adding sugar one tablespoon at a time to the egg whites. Make sure to bring the mixture back to stiff peaks after each spoonful of sugar
  • This should take about 6-7 minutes in total (when using a hand-held electric whisk)
  • Mix in the vanilla essence (optional)
  • Pour the meringue mix on a parchment paper.
  • Mold it in the shape of about 6 inch round cake. Then mold it in the shape of a volcano with a little well on the top for adding fruits – see pictures. Make sure that the parchment paper is wider than the base of the meringue as the meringue will expand during baking.
  • If you want to add colour to the meringue, take aside 2-3 tbsp of the meringue and mix in the food colour of your choice. It's much better to use gel food colour for meringues.
  • Turn the oven temperature down to 100 degrees centrigrade
  • Bake the meringue for little over one hour. At no point, the oven door should be opened as it will produce cracks.
  • After turning off the oven, I leave the meringue overnigth in the oven and open the oven door only in the morning. If you want, you can take meringue out after few hours in the oven
  • Meringue can be made 2-3 days in advance. Store it in a cool, dry place

Make Poached cherries

  • Make sure to remove all the browned and softened cherries. These cranberries will not taste good
  • Add 300 grams of  cherries, sugar and 2-3 tbsp of water in a pan and cook on high heat until the sugar dissolves.  Add the lemon juice and simmer on low heat for 4-5 minutes until the cherries are slighly soft
  • Take the cherries off heat and let them cool. Chill in the fridge for couple of hours before serving

Assemble the Meringue

  • Whip double cream until it's ligth and fluffy
  • When ready to serve, gently tap the merigue to break it into smaller pieces
  • Serve it topped with whipped double cream, poached cherries, toasted pistachios and fresh cherries

Notes

Note: It is extremely important to use the baking sheet to line the baking tray and not aluminium foil as the foil prevents the meringue from expanding.
Before making the meringue, make sure to clean all the cooking utensils even the whisk  with lime or lemon juice as it removes all grease and then use a cloth to dry them
Tried this recipe?Mention @Incredible.kitchen or tag #myincrediblekitchen!
This is a stunning summer dessert recipe for  meringuewith poached cherries, whipped cream and pistachios. This is a gorgeous dessert for  summer picnics and celebrations!  Get baking now!
Meringue with poached cherries, whipped cream and pistachios

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