4 eggwhites (from 50g eggs), at room temperature
220g (1 cup) caster sugar
1 Tbsp cornflour or gluten-free cornflour
70g (½ cup) frozen cherries, thawed, juice reserved
2 tsp icing sugar or gluten-free icing sugar
Extra icing sugar, for dusting, to serve (optional)
90g (1⁄3 cup) thick low-fat vanilla yoghurt
4 cherries, pitted, halved
Mint leaves, to serve
Preheat oven to 100°C (fan-forced). Line an oven tray with baking paper. Draw a 20cm circle on the paper with a black texta. Use a round 7.5cm cutter to draw 8 small circles around the circle, making sure circles touch each other. Put paper, texta side-down, onto prepared tray.
Using electric beaters or a mixer, whisk eggwhites in a large bowl on medium-high until soft peaks form. Add sugar, 1 Tbsp at a time, whisking well after each addition. Increase speed to high and whisk until sugar is dissolved. Add cornflour and whisk until combined.
Transfer mixture to a large piping bag fitted with a large plain tube. Using the diagram as a guide, pipe 8 rounds around the edge of the large circle, making sure each one touches the next so they join when cooked. Bake for 1 hour.
Turn off oven and use a wooden spoon to hold the door ajar. Leave to cool in oven for 1 hour.
Put thawed cherries and juice and icing sugar in a small food processor. Cover and process until smooth. Push mixture through
a fine sieve into a small bowl, discarding solids. Set aside.
Carefully transfer meringue wreath to a serving plate (don’t worry if it comes apart slightly – just sit it back together). Dust with extra icing sugar, if using. Spoon a little yoghurt on top of each meringue. Top with half a cherry and a mint leaf. Drizzle over cherry puree and serve.