Cherry Messes

Recipe: Merry Cherry Messes

by Angie Batis (@miss_luckypony)



1 cup Cherry Time Cherries – pitted
1 cup sugar
1 cup water
1 tsp lemon juice


4 egg whites – room temp
220g castor sugar
2tsp white vinegar


250mls fresh cream
3 Tbsp cherry syrup
A big handful of Cherry Time Cherries sliced – just cut around the pip

Cherry Messes


In a pot over a medium heat bring the cherries, sugar, water & lemon juice to a gentle boil. Reduce heat & simmer for 12 mins.

Remove from heat, then with a wooden spoon push down hard on the cherries before pouring the syrup through a sieve & into a bowl. Push as much liquid through the sieve as possible. Cool syrup completely.

How to make meringues: Preheat the oven to 130°C. Place a piece of baking paper onto a baking tray.

In a large bowl using an electric mixer/KitchenAid, beat the egg whites until fluffy, then SLOWLY add the sugar a tablespoon at a time.

Once you have a thick glossy mixture, add the vinegar & mix for 3 mins.

Spoon it into a piping bag fitted with whatever nozzle you like & start by making the bottom halves of your pavlovas. I piped out round flat circles about 10 cm wide.

For the tops, use 2 different star-shaped tips – pip out small meringues next to one another to form little constellations.

Bake everything for an hour. Once done turn off your oven & let the tray of meringues cool down inside.

How to serve – Beat the cream until stiff peaks form then gently stir in the syrup & sliced cherries.

Place a COOLED meringue disc on a plate, add a big dollop of cream, then top that with a meringue constellation. Pour cherry syrup over them just before serving.

Cherry Messes

Order delicious cherries from to have them delivered to your door. They’re also available at Pick ‘n Pay and other select local stores.