Line two trays tray with paper beard. Heat oven to 100 degrees. Beat the egg whites and, stirring constantly, slowly add the sugar. Sift sugar with starch powder above and incorporate below above.
Dissolve the coffee powder in a little hot water, allow to cool and add below up to merengue. Put the meringue in a sleeve pastry bag with star-shaped nozzle and form with it 24 Roses on the trays.
Let meringues dry overnight in the oven, by keeping the door of this rather open. Remove meringues from trays and peel the paper. Bring to a boil the juice of sour cherries, with sugar and cinnamon and linking this liquid with cornstarch, Add cherries and allow to give a boil. Leave to cool.
Assemble the cream together with sugar. With sleeve pastry form a ring of cream on the part of half of the meringue flat, put cherries in the middle and placed on another merengue.
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