Bakewell meringues


  • 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
  • 2 tbsp almond butter


  1. Heat the oven to 160C/140C Fan/ Gas 3. Crush the amaretti biscuits and tip the 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 10 mins 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 so create a ripple effect.
  3. Divide the compote between the ramekins then pipe or spoon the meringue on top. Bake for 30 mins until the meringue is puffed up and golden.

Serves 4