1 Meringue shells (Meringues Glacées), prepared in advance
1 Ice cream, as needed
1 Water ice (sorbet), as needed — optional, in place of part of the ice cream
1 Heavy whipping cream, as needed for garnish
1 Candied cherries, as needed for garnish
Instructions
1. Prepare meringue shells (Meringues Glacées) in advance and allow them to cool completely before filling.
2. Fill each meringue shell with ice cream alone, or with a combination of ice cream and water ice (sorbet), filling until the hollow is level with or just above the rim.
3. Whip the heavy cream until it holds firm peaks — it should cling to the whisk and not slip when the bowl is tilted.
4. Transfer the whipped cream to a pastry bag fitted with a star or plain tube. Pipe a decorative rosette or border of whipped cream onto each filled meringue.
5. Place one candied cherry on top of each meringue as a final garnish. Serve immediately, as the ice cream and water ice will begin to soften once removed from cold storage.
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