Cherries wash and separate the berries from the twigs.

On each berry (where the place of separation from twigs) do cross-shaped incision. It needs to be deep enough to remove the bone.

Carefully take out the bones. Stock up on paper napkins, it will be a lot of juice! It's okay if the cherries much will be revealed. The main thing — not to break them apart, it is important that the berries remained intact. Excess juice Overeem cloth and leave the cherries to dry up a little. Should get something like this.

Almond nuts are broken into fairly large pieces.

Protein with powdered sugar, beat in tight foam.

Inside each of the cherries put a slice of almond and close the top of protein mass. Do not try to do it too carefully, as a little "rough" in the end it will be a very appetizing look.

Ready berries spread on a baking tray with baking paper, which can be a little bit of grease and put in oven. Now NOTE the key point, which determines the whole outcome is a mode of cooking in the oven. There are only two. 1. The option is simple: turn the oven on 200 degrees and put the berries literally 5-10 minutes. Once the top is browned protein — just pull it out. Get fresh berries with crunchy nuts and soft protein cream, a little "stuck" at the top. 2. The more difficult option: to turn on the oven at 80-100 degrees (allowing for the meringue dries, and cares) and leave the berries for about three hours until complete solidification of the protein. In this embodiment, the berries are baked, nut, soft and crispy meringue. I don't know if it's science or not, but I bake a meringue with the door open and turned on the ventilation, otherwise it is I dampen. If you bake the berries for half an hour at medium temperature (about 150 degrees), closing the door, the meringue feels becomes like a foam and the dessert would have unpleasant.

Well, that's enough theory. Welcome to the table!