4 egg whites
1 pinch salt
225g golden caster sugar (found in Mishref co-op)
1 tsp cornflour
0.5 tsp vanilla extract
1 tsp white vinegar
25g cocoa powder
425g canned stoned black cherries, in syrup
200g low-fat fromage frais (could be found at the sultan center)
1. Preheat the oven to 140C/gas 1.
2.Whisk the egg whites with a pinch of salt until very stiff. Gradually add the sugar to make a stiff shiny mixture. Stir together the corn flour, vanilla and vinegar and whisk in. Sift over the cocoa then whisk in.
3. Spoon twelve oval shapes onto two baking sheets lined with Teflon paper. Bake for 45 minutes until the outer shell is crisp, but the centre still feels a little soft. Carefully peel off the paper and leave to cool.
4. Meanwhile, drain the cherries, pouring the syrup into a small saucepan. Bring the syrup to the boil and bubble rapidly for 7-8 minutes until thick. Set aside to cool.
4. Stir the cherries into the fromage frais. Spoon the mixture onto six of the meringues and then drizzle over the thickened syrup. Cover with the remaining meringue halves and serve.
This dessert should be served immediatly or the meringues halves will get soggy.
Level of difficulty: Intermediate
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Tip of the day:
to remove tomato skin easily, put them in very hot
water for 8-10 minutes. remove, peel and chop or mash as