Meringues With Cardamom Whipped

Cream & Dried Cherry Compote

Yield: makes about 12 meringues

Time: 3 hours (plus extra drying time)

INGREDIENTS
5 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 pinch kosher salt
1 cup superfine sugar
1 teaspoon pure vanilla extract
Cardamon Whipped Cream:

1 pint of heavy whipping cream, whipped

1 tablespoon powdered sugar
1 teaspoon ground cardamom
Dried Cherry Sauce:
1/2 cup dried mixed berries and cherries
1/4 cup port wine
1/2 cup red wine
2 tablespoons sherry vinegar
3 tablespoons light corn syrup
Powdered sugar, for garnish
Fresh mint sprigs, for garnish

DIRECTIONS
Preheat the oven to 200 degrees F. Line 2 half-sheet pans with silicon mats or
parchment paper.
In a clean bowl of an electric mixer add room temperature egg whites, cream
of tartar, and salt. Whisk on low speed until just frothy then gradually pour in
half the sugar.
Increase speed to high and whisk until creamy then pour in the rest of the
sugar and add vanilla. Continue to whisk until you have stiff peaks. Place into
a piping bag fitted with a medium tip and pipe 2-1/4 inch balls. Bake for 2
hours and 20 minutes until the meringues are dried out. Turn off the oven and
allow the meringues to dry out for 5-6 hours.
Now prepare the garnishes. Whip the heavy cream until you reach soft peaks
then fold in cardamom and powdered sugar. Simmer the dried fruit with
wines, vinegar and corn syrup for 5-7 minutes until dried fruit has plumped
back up and the sauce is syrupy. Strain fruit and reserve the sauce.
Serve the pavlovas with cardamom cream quenelles, re-hydrated fruit, a
drizzle of reserved sauce and garnish with mint or spearmint leaves.