Meringue Black Cherry Fools

December 17, 2020
Created by Harmons
1 hour 45 minutes
Serves 6
  • 4 large egg whites
  • 1/4 tsp cream of tartar or lemon juice
  • 1/2 cup sugar
  • 2 cups black cherry juice
  • 1 Tbsp fresh lemon juice
  • 6 lemon peel spirals, for garnish

Blue/Purple: Anthocyanins and resveratrol are the star phytochemicals that give foods like berries, cherries, grapes, purple cabbage, and radishes their beautiful, rich colors. Research suggests these compounds help reduce cancer risk and support a healthy brain and heart.

Preheat oven to 200°. Line 2 baking sheets with parchment paper or silicone mats.

In a clean dry bowl of a stand mixer fitted with the whisk attachment, add egg whites. Beat on medium-high speed until foamy. Add cream of tartar, increase speed to high, and whip until mixture forms soft peaks. Gradually add sugar and continue beating until whites are stiff and shiny.

Set up a piping bag with a large star tip. Pipe out meringues on prepared sheets, forming “kisses” about 2” in diameter.

Bake until meringues are firm and dry, about 1 hour and 30 minutes. Turn oven off and let meringues sit in oven for 30 minutes.

Gently peel kisses off parchment paper.

Meanwhile, in a small saucepan over medium heat, add black cherry juice and lemon juice and bring to a boil, then reduce to a simmer. Cook until reduced to ½ cup, about 30 minutes. Remove from heat and set aside.

Place 1 meringue in bottom of parfait glass, drizzle with thickened juice, add more meringues, and drizzle again with juice.  Garnish with lemon peel spirals.

Nutrition per serving: 120 calories; 0g total fat (0g saturated); 60mg sodium;

28g carbohydrates; 0g dietary fiber; 27g sugar (17g added sugar); 3g protein