Meringue Nests With Custard And Cherry Compote

• 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

1. For meringue nests, preheat oven to 200u0b0F. 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. 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. For custard, mix cream and custard powder then heat gently, stirring. Remove from heat and let cool.
4. To assemble, distribute custard cream between nests, add cherry compote, dust with powdered sugar and serve.

egg whites, caster sugar , cornflour , lemon juice, sour cherries, whipping cream, custard powder

Taken from recipes-plus.com/api/v2.0/recipes/22030 (may not work)