4. Cherry Meringue
Prep time - 15 minutes
Cook time - 15 minutes
50g egg white
Squeeze of lemon juice
30g pureed frozen cherries
Whisk the egg white and lemon juice together until you get stiff peaks. In a saucepan combine the sugar, water and pureed cherries and bring to a boil.
Use a sugar thermometer to ensure the syrup reaches 115 degrees celsius.
Remove from heat and slowly add to the egg whites while mixing on medium speed. Once all the syrup has been added, continue to mix until the meringue gets thick and fluffy and forms stiff peaks.
Transfer to a piping bag. Once piped onto dessert, toast with a brulee burner.