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Cherry Meringue Bites

The meringue shells (steps 1 through 4) can be made several days in advance and stored in an airtight container at room temperature. When you're ready to assemble the individual desserts, proceed to step 5.

  • yield: Makes 50

Ingredients

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 pinch cream of tartar
  • 3/4 cup creme fraiche
  • 50 (about 1 pound) cherries, pitted
  • Confectioners' sugar, for dusting

Directions

  1. Step 1

    Cut 2 pieces of parchment paper to fit 2 baking sheets. Using a 1-inch cookie cutter, draw 25 circles on each piece of parchment. Turn the paper over, and place on sheets. Set aside.

  2. Step 2

    Combine egg whites, sugar, and cream of tartar in the heat-proof bowl of an electric mixer. Set the bowl over a saucepan of simmering water. Whisk constantly until sugar has dissolved and whites are warm to the touch, 2 to 3 minutes.

  3. Step 3

    Preheat the oven to 200 degrees. Transfer the bowl to the electric mixer, and whip. Start on low speed, and gradually increase the speed to high, until stiff, glossy peaks form, 10 to 12 minutes.

  4. Step 4

    Fit a pastry bag with a Wilton No. 16 star tip, and fill bag with the meringue. Cover one of the circles with an even layer of meringue. Pipe around the circumference, making a 1-inch-high cup. Repeat piping over the remaining circles. Transfer baking sheets to oven, and bake 20 minutes. Reduce the heat to 175 degrees. and bake until the meringue has dried but is still white, 35 to 40 minutes more. Transfer sheets to a wire rack to cool.

  5. Step 5

    Fit a pastry bag with a plain round tip, and fill the bag with creme fraiche. Pipe 1 1/2 teaspoons creme fraiche into each of the meringue cups, and top with a cherry. Dust meringue bites with confectioners' sugar, and serve.

Source
Martha Stewart Living, June 1998

Reviews (27)

  • 4 Jul, 2008

    Regan - Thank you so much for your response. I do see that the recipe has been altered to show the correct amount. Have a nice 4th of July.

    tomahawkcook - If you don't have anything correct to say or nice to say, don't say anything at all. Have a nice 4th of July.

  • 3 Jul, 2008

    The correct amount of cream of tartar is "1 pinch" (equivalent to about a scant 1/8 teaspoon). The recipe has been altered to correct the missing amount. Thanks!

  • 2 Jul, 2008

    Wow! My apologies if some of you took my comment about the cream of tartar measurement. I truely just want to know the exact measurement. If you do know would you please share. Thank you. Have a great day!

  • 2 Jul, 2008

    Trader Joe's carries creme fraiche, if you have a store near you.

  • 2 Jul, 2008

    Crn n n n me fran n n n che

    3/4 c. whipping cream
    2 tsp buttermilk

    Stir together cream and buttermilk. Place in a plastic bowl, cover with plastic wrap. Immerse bowl in hot water, up to the level of the cream and store in a warm place for 24 to 48 hours. You will know when itn n n n n n s ready because you will see the thin-textured whey settled at the bottom. Chill before using, being sure not stir whey into crn n n n me fran n n n che - it will thin it out. Yield: 1/2 cup crn n n n me fran n n n che.

  • 2 Jul, 2008

    Isn't creme fraiche the french equivalent to sour cream, just a little thinner? Maybe sour cream would work.

  • 1 Jul, 2008

    People, just be nice. What is this world coming to when you can't just get along. Be nice.....

  • 1 Jul, 2008

    What is meant by "1 Cream of Tartar". Does that mean 1 container, 1 tsp., 1 Tbsp., 1 Cup?

  • 1 Jul, 2008

    This is obviosly a typo... Some folks are just looking to put other down as their own lives aren't so perfect! If you got off your duff, you would probably find out in a "cookbook" that it's 1 tsp. cream of tarter.

  • 1 Jul, 2008

    How much cream of tartar? 1 tsp.? 1 container? 1/2 tsp? You CAN make mistakes - not so perfect after all ... eh, missus?

  • 1 Jul, 2008

    How much Cream of Tartar?

  • 1 Jul, 2008

    Martha's recipe for Creme Fraiche: Combine 1 C. Whipping cream with 2 Tbl. buttermilk. Cover and let stand at room temp. overnight or until thick.Or...mix 1 C. heavy cream,whipped, with 1/3C. sour cream and 1 T. sugar. (fold in s. cream and sugar.)

  • 1 Jul, 2008

    It would be nice to let us know how much Cream of Tartar to use.

  • 1 Jul, 2008

    It's not mentioned in the recipe, but my mother always taught me that the best days to make meringue are the driest. On humid days, the egg whites will refuse to form peaks. HTH. :)

  • 1 Jul, 2008

    How much cream of tartar is used in the meringue? The recipe doesn't say.

  • 1 Jul, 2008

    Is there a substitute for the creme fraiche ? Very hard to find and sometimes pricey I understand.

  • 1 Jul, 2008

    Is there a recipe to make an approximation of creme fraiche? I can't seem to find it in any local store! Any help would be appreciated. These look amazing!

  • 1 Jul, 2008

    Most meringue cookie recipes call for two egg whites and 1/8 to 1/2 tsp of cream of tartar depending on the recipe. Some recipes do not call for cream of tartar at all. It is an acidic agent that helps to keep the egg white peaks stiff. For this recipe, I would assume since the number is not a fraction, 1 tsp cream of tartar. is called for.

  • 1 Jul, 2008

    I would imagine they mean 1 teaspoon of cream of tartar. Many Meringues only call for 1/4 teaspoon. Hopefully it will be confirmed soon

  • 1 Jul, 2008

    How much cream of tartar? On my screen it just says "1 cream of tartar".

  • 1 Jul, 2008

    How much cream of tartar?

  • 1 Jul, 2008

    this recipe calls for "1 cream of tartar". 1 what, as in how much??
    Thanks

  • 1 Jul, 2008

    I have never had meringues fail using this method: beat egg whites and cream of tartar until soft peaks form, then slowly add sugar and beat until stiff peaks form. It is not necessary to heat over a saucepan, just use your mixer!

  • 1 Jul, 2008

    one what of cream of tartar???

  • 1 Jul, 2008

    Measurement for Cream of Tartar is not given.

  • 1 Jul, 2008

    If any of the yellow of the egg got into the whites it won't whip up.

  • 5 Mar, 2008

    My gooey mixture will not form stiff peaks. What did I do wrong?