Sour Cherry & Pistachio Meringue Nests

Instructions

1. 1

   Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.

2. 2

   In a clean, dry mixing bowl, whisk egg whites until stiff peaks form.

   ~5 min
3. 3

   Gradually add granulated sugar, one tablespoon at a time, whisking continuously until stiff, glossy peaks form. Fold in cornstarch and white vinegar.

   ~10 min
4. 4

   Spoon meringue into 6 nests on the prepared baking sheet. Make an indentation in the center of each.

   ~5 min
5. 5

   Bake for 60-75 minutes, or until meringues are crisp on the outside and dry to the touch. Turn off the oven and leave meringues inside to cool completely with the door ajar.

   ~75 min
6. 6

   While meringues cool, combine sour cherries, granulated sugar, and lemon juice in a saucepan.

7. 7

   Cook over medium heat, stirring occasionally, until cherries soften and juices thicken into a compote. This will take about 10-15 minutes.

   ~15 min
8. 8

   Let the cherry compote cool completely.

9. 9

   Fill the cooled meringue nests with the sour cherry compote and sprinkle with chopped pistachios.

   ~2 min