What you need:

  • 8 Amaretti biscuits

For the compote:

  • 250g cherries, stoned (fresh or frozen)
  • 2 tsp lemon juice
  • 30g sugar

For the meringue:

  • 4 tbsp aquafaba
  • 60g caster sugar
  • 2 tbsp Meridian Smooth Almond Butter

Serves: 4


  1. Heat the oven to 160C/140C Fan/ Gas 3. Crush the amaretti biscuits and tip into the bottom of 4 ramekins or ovenproof bowls. To make the compote, heat the cherries, lemon juice and sugar, bring to a simmer and cook for 10 minutes until the cherries soften and the sauce becomes syrupy. Set aside to cool.
  1. In a clean bowl whisk the aquafaba to a soft peak, add half the sugar and continue to whisk till shiny. Add the remaining sugar bit by bit whilst whisking. In a separate bowl stir a spoonful of meringue into the almond butter to loosen it then tip it back into the meringue bowl and fold in gently to create a ripple effect.
  1. Divide the compote between the ramekins then pipe or spoon the meringue on top. Bake for 30 minutes until the meringue is puffed up and golden.
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