• 2 egg whites
  • 1 tsp lemon juice
  • 1 cup castor sugar
  • 1 cup Delmonte cherries
  • 1/2 cup granulated sugar
  • 1 cup whipped cream


  • In an electric mixer on high speed, beat egg whites with lemon juice until they double in volume.
  • With the mixer on high speed, add 1 tablespoon of castor sugar at a time. Beat until stiff peaks form.
  • Pipe the meringue on a lined baking sheet and bake at 100C for 1 hour to make meringue kisses.
  • In a saucepan over medium heat, cook cherries with granulated sugar until the cherries become juicy. Let it cool.
  • In a dessert glass, layer whipped cream, cherries and crushed meringue kisses.