Red Currant Bakery

Brown Sugar Kirsch Cherries
0 Rinse, de-stem, and pit the cherries. Add the cherries into a small sauce pot along with the brown sugar and kirsch.
2 Cook on medium heat until the liquid becomes syrupy and the cherries have just softened.
3 Remove from the heat and pour the cherries into a separate bowl to cool.
4 If making in advance, cover the cherries and store in the fridge until ready to use. You can always warm them slightly in a microwave before serving.
Chocolate Meringue
6 In a large metal mixing bowl (or the bowl portion of a double boiler) add in the egg whites, a pinch of salt, and white granulated sugar.
7 In a separate pot (or the bottom of a double boiler) add in two inches of water. Bring the water to a gentle simmer and then turn the heat to low to keep it simmering.
8 Place the mixing bowl over the simmering water and whisk constantly until the sugar has dissolved into the egg whites. Check to make sure that the mixture is done cooking by rubbing some of it between your fingers and feeling if the sugar has fully dissolved. If it is fully dissolved, turn off the heat and remove the bowl from the pot.
9 Allow the mixture to cool for 5-10 minutes. Use an electric mixer to whip the meringue on high speed until almost stiff peaks form. We're going for a s'mores marshmallowy kind of texture.
10 Sift the cocoa powder into the meringue and then use a rubber spatula to fold the cocoa into the meringue.
Assemble
12 Divide the cherries into the glasses or bowls you plan to serve the sundaes in.
13 Add one scoop of ice cream on top of the cherries followed by a sprinkle of sea salt.
14 Top each one off with a generous dollop (or more) of the chocolate meringue.
15 Optionally torch the meringue with a kitchen blow torch for a baked alaska vibe.