Monday, February 10, 2014

The last place I visited my dear friend Dorit was Ecuador in 2010, where she was teaching English, German and Italian.  I promised to hand-carry a jar of maple syrup for her. And of course, along with the syrup, I was to make high-altitude banana pancakes. She was so into them, that when I asked how they tasted, she only nodded and made “mm hmm” sounds in between mouthfuls. We laughed. It was a moment of pleasure for both of us, and somehow this memory surfaced when I found out she died in January. She was a delight to know, talk to and love. I guess I melded a bit of Canada and the Philippines and even Ecuador in that pancake recipe for her. Perhaps I can meld her Austrian and Italian roots into this Cherry Meringue. An Austrian/Italian alpine meringue for Dorit? Mm hmm.

© 2014

Alpine Meringue 

4 egg whites from large, organic eggs
¾ cup superfine sugar
1 tsp natural vanilla extract
1 ½ to 2 1/2 cups pitted and drained sour cherries in syrup (1/4 cup syrup reserved)
1 tsp cherry schnapps or kirsch, b/c I think she'll find it fun to have that in there (optional)

Things needed: 6 large ramekins

Preheat oven 300°F.

In a large bowl, beat egg whites with a mixer until soft peaks form. Slowly add the sugar and beat until stiff and glossy. Beat in vanilla.

© 2014

Add liquor to cherries and gently toss (optional). Equally distribute drained cherries in ramekins (up to ¾ full). Spoon the meringue on top of the cherries. 

© 2014

Drizzle a little of the reserved syrup on top of each meringue (optional).

© 2014

Place ramekins on a cookie sheet (there will be cherry juice drippings). Place sheet on middle rack (remove top metal rack to prevent the rising meringues from sticking to it) and bake for 20-25 minutes until slightly cream coloured. Serve with whipped cream if desired.

© 2014

I love and miss you Dorit.

Adapted from Marie Claire Seasonal Kitchen by Michele Cranston © 2014


  1. Wow, I have to remember that recipe, so whenever I cook it, it remember Dorit as well.
    Thanks for sharing this memory about her. I also miss her!

  2. Thanks Carina! I hope you enjoy the recipe. Let me know if you have any questions. You can use a mixture of fresh or frozen fruit instead if you'd like. I remember Dorit loved fruit! It was a joy watching her savour a Niagara peach during a fruit festival when she came to visit me in Canada for the first time. She was such a dear and beautiful friend. We shared loads of memories. How lucky we are to have known her! Hugs xo