4 egg whites
pinch of salt
225g/8oz golden caster sugar
1 tsp cornflour
1⁄2 tsp pure vanilla extract
1 tsp white wine vinegar
25g/1oz cocoa powder
425g can pitted black cherries in syrup
200g carton fat-free fromage frais
Heat oven to 140C/fan 120C/gas 1. Whisk the egg whites with a pinch of salt until very stiff. Gradually add the sugar to make a stiff, shiny mixture. Stir together the cornfl our, vanilla and vinegar and whisk in. Sift over the cocoa then whisk in.
Spoon 12 oval shapes onto two baking sheets lined with silicone or Tefl on paper. Bake for 45 mins or until the outer shell is crisp, but the centre still feels a little soft. Carefully peel off the paper and leave to cool.
Meanwhile, drain the cherries, pouring the syrup into a small saucepan. Bring the syrup to the boil and bubble rapidly for 7-8 mins until syrupy. Set aside to cool.
Stir the cherries into the fromage frais. Spoon the mixture onto six meringues, then drizzle with some thickened syrup. Cover with the remaining meringue halves, and serve soon.