Cherry meringue pies
These individual cherry meringue pies make the most of cherries in season – yet keep portion sizes in control.
Asda Shortcrust Pastry Shell
6 pack(s), use 6 x 8cm shells
200 g, halved and pitted
1 teaspoon(s), level
2 tablespoon(s), level, or cornflour
Egg white(s), raw
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Arrange the pastry tarts on a baking sheet.
- Put the cherries into a saucepan with 200ml water. Add the vanilla extract and half the sugar. Stir in the arrowroot or cornflour until blended, then heat gently until thickened and smooth. Share between the tarts.
- In a grease-free bowl, whisk the egg whites until stiff, then add the remaining sugar and whisk again until glossy. Pipe or spoon on top of the cherry mixture, then bake for 5-6 minutes, until golden brown. Serve at once.