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Ingredients

Meringues:
Cherry Mousse:

Directions

Instructions Checklist
  • Heat oven to 225°F. Line 2 baking sheets with nonstick aluminum foil. Using a 4-inch round cookie cutter, trace 8 circles onto foil, leaving space between circles.

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Meringues:
  • With an electric mixer, beat egg whites and cream of tartar until foamy. Slowly add sugar, and beat until stiff, glossy peaks form.

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Instructions Checklist
Instructions Checklist
  • Spread 1/3 cup meringue onto each circle, spreading smooth. Transfer remaining meringue to pastry bag fitted with large star tip. Pipe 10 to 12 kisses onto foil.

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  • Bake meringues in 225°F oven for 2 hours or until dry. Turn oven off; let meringues cool in oven 30 minutes.

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  • Remove meringues from oven; let cool completely. Remove from foil.

Cherry Mousse:
  • Meanwhile, pour 3/4 cup of half-and-half into medium-size microwave-safe bowl. Sprinkle gelatin over top; let stand 5 minutes. Microwave on high for 1 minute. Stir to dissolve gelatin. Add ice cubes; stir until mixture is thickened and most of ice cubes have melted. Strain.

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Instructions Checklist
Instructions Checklist
  • Pour remaining 3/4 cup half-and-half into a clean bowl. Sprinkle whipped topping mix over top. With an electric mixer, beat until slightly thickened, about 2 minutes. Beat in gelatin mixture, cherry liqueur and food coloring. Beat on high speed until thickened, about 4 minutes. Refrigerate 10 minutes. Fold in halved cherries. Refrigerate until serving.

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  • Spoon 3/4 cup cherry mousse onto each round. Top with meringue kiss.

Nutrition Facts

190 calories; total fat 2g; saturated fat 2g; cholesterolmg; sodium 74mg; carbohydrates 35g; fiberg; protein 4g.

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