 3 cups Northwest fresh sweet cherries, pitted and halved
2 tablespoons orange juice
1/2 teaspoon almond extract
1/4 teaspoon cream of tartar
3 egg whites (room temperature)
dash of salt
1 cup sugar
Yield: 8 servings
Toss cherries with orange juice and refrigerate to completely chill.
Add almond extract, cream of tartar, and salt to egg whites; beat until frothy. Gradually add sugar; beat until very stiff peaks form and sugar is completely dissolved.
Cover baking sheet with ungreased plain or parchment paper; draw eight 3-1/2 -inch circles on paper. Spread each circle with 1/3 cup meringue; shape with back of spoon to make shells.
Bake at 275ºF for 1 hour. Turn off heat; leave meringues in over 1-1/2 hours longer. Fill each meringue shell with cherries.
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