3 egg whites, at room temperature

¼ teaspoon cream of tartar

¾ cup of sugar

2 teaspoons Ben’s Original Cherry Juice Concentrate

1-2 drops of red or pink food coloring


Preheat oven to 200 degrees

Line 2 large baking sheets with parchment paper.

Beat egg whites in large metal bowl on medium speed with mixer using wire wisk attachment until foamy. Add cream of tartar just as the whites begin to become frothy during the beating.  Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form,  about 5 minutes. Mix in Cherry juice concentrate. Add food coloring one drop at time as you desire for color. (Optional)

Spoon meringue into a pastry bag fitted with a star tip. Pipe 12 (1 ½  –inch high, by 1 ½ inch wide) mounds onto each baking sheet, space evenly apart.

Bake for 3 hours, or until dry and crisp.

*Note: You can also use 2 spoons to form the mounds. Scoop meringue with one and use the other to push it onto the baking sheet.

If you want to make mini meringue shells, form a flat base and pipe sides around to form a well. Cool the meringues completely on baking sheets. Store in an airtight container at room temperature for up to a week.

For meringue shells: Fill with dollop of whip cream or Cool Whip and top with Cherry Festival Preserves. Add a mint sprig for garnish if desired.


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