2 tablespoons crème de cassis black currant-flavored liqueur cherry brandy
2 large egg whites
0.3 teaspoon ground cinnamon
0.1 teaspoon salt
0.3 cup sugar divided
1 teaspoon vanilla extract
0.5 ounce chocolate white shaved
Equipment
bowl
frying pan
baking sheet
sauce pan
baking paper
oven
whisk
blender
Directions
Preheat oven to 30
To prepare meringues, cover a large baking sheet with parchment paper. Draw 4 (3 1/2-inch) circles on paper. Turn paper over, and lay flat on pan.
Place egg whites in a medium bowl; beat with a mixer at high speed until foamy. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Divide egg white mixture evenly among the 4 drawn circles. Shape meringues into nests with 1-inch sides using the back of a spoon.
Bake at 300 for 1 hour or until meringues are lightly browned and dry.
Remove from oven, and let cool completely (about 30 minutes) on pan. Carefully remove meringues from paper.
While meringues cool, drain cherries, reserving all liquid.
Combine reserved cherry juice, 2 tablespoons sugar, crme de cassis, and next 4 ingredients in a small saucepan, stirring well with a whisk. Stir in cherries. Cook over medium heat 7 minutes or until mixture is thick and bubbly, stirring constantly.
Remove from heat, and let cool completely.
Place meringues on dessert plates. Spoon cherry mixture evenly into meringue shells; sprinkle with shaved white chocolate.
