Meringue Blondies with Boozy Cherries

cook 20 mins
  • 2 large egg whites
  • 100 g (3 1/2 oz) caster sugar
  • 6 shop-bought blondies or thick slices of Madeira loaf cake
  • 150 g (5 oz) canned pitted black cherries in syrup, drained
  • 150 g (5 oz) canned pitted black cherries in syrup, drained
  • 1 teaspoon finely grated lemon rind
  • 2 teaspoons lemon juice
  • 3 tablespoons kirsch or cherry brandy
  • 75 g (3 oz) caster sugar
  • Line a large baking sheet with nonstick baking paper. Whisk the egg whites and sugar in a clean bowl until the mixture forms soft peaks.
  • Place the blondies or Madeira slices on the prepared baking sheet and pile the cherries on to the cakes. Spoon the meringue mixture over the cherries in attractive peaks.
  • Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–12 minutes until pale golden.
  • Meanwhile, make the boozy cherries. Place all the ingredients in a saucepan and heat gently, stirring occasionally, until the sugar has dissolved. Increase the heat and simmer gently for 5–6 minutes until slightly syrupy. Spoon into 6 serving dishes.
  • Remove the blondies from the oven and lift on to the cherries using a wide spatula. Serve immediately.
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