How to make
Put the cherries on the stove with the crystal sugar, the lime peel and a spoonful and a half of the lemon juice. Boil for 5 minutes, blend and leave it to cool.
Beat the egg whites with a pinch of salt and a few drops of lemon juice, until they become fluffy. For perfect results, the bowl and mixer attachments must be completely dry and the egg whites must be free of yolk particles or water droplets.
Gradually add the powdered sugar, while beating continuously, until the mixture thickens and becomes smooth and glossy.
Pipe out the meringue cookies onto parchment paper in a baking tray and add a teaspoon of the cherry mixture on top for each one (you may have some left over).
Put the baking tray in the oven, which is heated to 210°F (100°C) for 2 hours and 30 minutes - up to 3 hours. Then turn off the oven and leave the cherry meringue cookies inside for another 3 hours without opening the door.
Serve the well-dried and cooled cookies immediately or store them in a closed container, so that they do not soften.
