Cherry Compote with Meringue Hearts

For the cookies, beat egg whites with powdered sugar and almond extract until stiff. Fold in ground almonds and place in a pastry bag. Line a baking sheet with parchment paper. Preheat oven to 140°C (approximately 285°F).  Pipe heart shaped cookies onto baking sheet about 8-10 cm (approximately 3 1/2 inches) large. Use a wet spoon to smooth. Make at least 4-6 hearts, making sure to use all of the mixture. Sprinkle hearts with sugar and bake for 10 minutes. Remove and cool.

Pour cherries with juice in a saucepan. Remove a little juice and mix in a cup with cornstarch until smooth. Add cinnamon and vanilla sugar to saucepan and bring to a boil. Stir in cornstarch, bind, bring to a boil and remove from heat. Cool slightly and stir in cherry liqueur. Distribute into dessert glasses and top with a cookie heart. Serve warm or cold.