Our eyes grew a little wider when we first saw these indulgent bakewell meringues. Grab the amaertti biscuits and cherries and get whipping up this moreish dessert.




8 Amaretti biscuits


For the compote:

250g cherries, stoned (fresh or frozen)

2tsp lemon juice

30g sugar


For the meringue:

2 egg whites

60g caster sugar

2tbsp Meridian Smooth Almond Butter


Makes: 4



1. Heat the oven to 160C/140C Fan/Gas Mark 3. Crush the amaretti biscuits and tip into the bottom of 4 ramekins or ovenproof bowls. To make the compote, heat the cherries, lemon juice and sugar, bring to a simmer and cook for 10mins until the cherries soften and the sauce becomes syrupy. Set aside to cool.

2. In a clean bowl whisk the egg whites to a soft peak, add half the sugar and continue to whisk till shiney. Add the remaining sugar bit by bit whilst whisking.  In a separate bowl stir a spoonful of meringue into the almond butter to loosen it then tip it back into the meringue bowl and fold in gently to create a ripple effect.

3. Divide the compote between the ramekins then pipe or spoon the meringue on top. Bake for 30mins until the meringue is puffed up and golden.


Recipe: Meridian