Ingredients
| 4 egg whites, size 7, room temperature | |
| scant ¼ teaspoon baking powder | |
| ½ teaspoon salt | |
| 2 cups caster sugar | |
| 1 tablespoon cornflour | |
| 300g fresh or frozen cherries, stoned | |
| 150g kaya (Indonesian coconut jam) | |
| 150ml cream | |
| 2g gelatine (1 leaf), bloomed in cold water |
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Instructions
| 1. | Place egg whites into a mixing bowl and whisk with an electric beater until foamy. |
| 2. | Add baking powder and salt and beat to a very soft peak. |
| 3. | Measure 1 cup sugar and from that add 2–3 tablespoons of sugar to the egg whites and continue to beat to medium-firm peaks. |
| 4. | Progressively add a tablespoon of sugar every 2–3 minutes until the whole cup of sugar is added and continue beating until thick and glossy. |
| 5. | Fold through the cornflour with a spatula. |
| 6. | Line two large baking trays with baking paper. |
| 7. | Place meringue into a piping bag with a 1.5cm nozzle. |
| 8. | Hold the tip 3cm above the tray and gently pipe meringue into a circle about 9cm wide and 3cm high. |
| 9. | Pipe out 12 meringues, allowing a few centimetres of space. |
| 10. | Bake at 90°C for 90 minutes, until you can touch the meringue and it feels firm. |
| 11. | Try gently lifting the edge to see if it comes free. |
| 12. | If not, continue to bake for 30 minutes until the meringue releases easily from the tray with a gentle touch. |
| 13. | Hold each meringue carefully in one hand upside down and, using a small knife, incise from the centre out to cut a circle. |
| 14. | Using a small spoon, gently scrape out two-thirds of each meringue (you can reserve this in the fridge for garnishing hot drinks such as Milo). |
| 15. | Return meringues to the trays and place back into the oven. |
| 16. | Turn off the heat and leave the oven door slightly ajar. |
| 17. | Place cherries with the remaining 1 cup sugar into a small pot over a low heat and simmer until the juices run. Remove from the heat. |
| 18. | Place kaya and cream into a pot, bring almost to a simmer and stir together until smooth. Remove from heat for 2-3 minutes. |
| 19. | Squeeze out gelatine and dissolve into the mix. |
| 20. | Place in a clean bowl in the fridge to set for an hour, then whisk to make creamy. |
| 21. | To assemble, flip each meringue and place 8–9 strained cherries into the hollow. |
| 22. | Spoon in 2½ tablespoons of kaya mix. |
| 23. | Using your free hand, place a plate over the opening and flip right side up. Serve immediately. |
Food styling, recipes & photography David Neville
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