Preparation:
Combine the 2 egg whites and pinch of salt in a bowl. Beat with rotary
beater
until soft peaks form. Gradually add the 1/4 c. sugar, beating constantly
until stiff peaks form. Pour milk into a large skillet; place over low heat
(about 200 F) and bring just to simmering point. Drop egg white mixture by
tbls. into milk; there should be 6 meringues. Cook slowly, uncovered,
until
firm, about 5 minutes. Lift meringues from milk and drain on paper
toweling.
Reserve milk. Beat the 3 eggs and the 2 yolks slightly; add the 1/2 c.
sugar
and the 1/8 tsp. salt. Stir in the 3 c. reserved milk; cook mixture in
the
top of a double boiler over hot--not boiling--water, stirring constantly,
until mixture is thick enough to coat a metal spoon. Remove from heat, cool
slightly, and add vanilla. Place cherries in bottom of a 2 quart serving
dish, cover with custard and top with meringues. Chill. |
