This Bing cherry compote can be served by itself, over ice cream, or in this case as a filling for meringue shells loaded with brandy cream.
A pastry bag with a ¼-inch plain round tip
Put the egg whites in the bowl of an electric mixer. With the whisk attachment, whip them on medium speed until frothy. Increase to high speed and slowly add
Mix together the remaining granulated sugar, the powdered sugar, and almonds. On low speed gently fold the nut-sugar mixture into the egg whites.
Line a sheet pan with parchment paper and “glue” the corners of the parchment onto the sheet pan with
Put the cream with the sugar and brandy in a large stainless steel bowl. Whisk the cream until it holds its shape. Refrigerate the cream until ready to assemble the vacherins.
© 1993 Emily Luchetti. All rights reserved.