3 egg whites, at room temperature
1/4 tsp (1 mL) cream of tartar
3/4 cup (175 mL) granulated sugar
1/4 cup (60 mL) 35% whipping cream
1 tbsp (15 mL) icing sugar
1 tbsp (15 mL) butter
1 cup (250 mL) E.D. SMITH® Cherry Pie Filling
2 tbsp (30 mL) bourbon
8 lemon twists
8 mint sprigs
- Preheat oven to 275°F (135°C). Using electric mixer on medium speed, beat egg whites and cream of tartar until soft peaks form. Gradually beat in granulated sugar until stiff peaks form.
- Drop meringue in mounds onto parchment paper–lined baking sheet. Shape into 3-inch (8 cm) bowls using back of spoon. (Alternatively, use a piping bag fitted with a large star tip.)
- Bake for 35 to 40 minutes or until firm and dry. Switch off oven and leave meringues in oven for 1 hour.
- Meanwhile, whip cream and icing sugar until stiff peaks form. Refrigerate until needed.
- Heat butter in large skillet set over medium heat; add D. SMITH® Cherry Pie Filling and bring to boil. Remove skillet from heat; stir in bourbon. Return skillet to stovetop; cook until warmed through. To flambé, ignite with long match or barbecue lighter (have lid on hand to extinguish flame if it gets out of hand). Cook for 2 minutes.
- Just before serving, fill meringue shells with cherry mixture. Top with dollop of whipped cream, lemon twist and mint sprigs.
Per 1 tart: Calories 170, Fat 4g, Saturated Fat 2.5g, Cholesterol 15mg, Sodium 55mg, Carbohydrate 31g, Fibre 0g, Sugars 27g, Protein 2g
- Garnish with a sprinkle of toasted sliced almonds.
- Substitute crème fraîche or mascarpone cheese for whipped cream if desired.
- Substitute whiskey or brandy for bourbon if desired.
- Cherries Jubilee is just as delicious spooned over pound cake, sponge cake or ice cream.
- Meringue nests will keep in an airtight container for up to 1 week.
- Buy store-bought meringue nests if you’re short on time.