Meringue Nests With Custard And Cherry Compote - cooking recipe

Ingredients

3 None medium egg whites
150 g caster sugar + 1 tbsp
12 g cornflour + 1 1/2 tsp
1 tsp lemon juice
720 g tinned or bottled sour cherries
350 ml whipping cream
2 tbsp custard powder

Preparation

For meringue nests, preheat oven to 200\u00b0F. 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.
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.
For custard, mix cream and custard powder then heat gently, stirring. Remove from heat and let cool.
To assemble, distribute custard cream between nests, add cherry compote, dust with powdered sugar and serve.