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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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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