The recipe I have uses real cherries (very finely chopped).
Cherry Meringue Cookies
makes about 6 dozen
2 tablespoons water
1/2 teaspoon almond extract
1/4 cup dried pitted cherries, finely chopped
4 egg whites
Pinch salt
1/4 teaspoon cream of tartar
1 cup sugar
1. Preheat oven to 225°. In a microwave proof dish, sprinkle the water and extract over the chopped cherries. Microwave for 30 seconds and set aside to cool.
2. With an electric mixer, beat the egg whites until foamy. Add the salt and cream of tartar, and continue beating. Add sugar, 1 tablespoon at a time, beating thoroughly between additions, taking about 10 minutes to add all the sugar. When all sugar has been added, beat an additional 5 minutes. Meringue should be smooth, stiff, and glossy.
3. Drain cherries of any liquid not absorbed and pat dry between paper towels. Fold gently into meringue.
4. Line baking sheets with foil or parchment. Fit a large pastry bag with a 1/2-inch plain or serrated tip. Spoon meringue into bag and pipe 1-1/2-inch kisses, 1/2 inch apart, onto prepared sheets. (Meringue can also be dropped by tablespoonful onto baking sheet.)
5. Reduce oven temperature to 200° and bake meringues 1-1/2 hours, until the meringues are dry to the touch and lift easily. Humidity can greatly affect drying/baking time, so be sure meringues are dry before removing from oven. Cool cookies completely on sheets before storing, tightly covered, in a cool, dry place.
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ISO Cherry meringue cookies
