Preheat the oven to 220C/Gas Mark 7. Place the cherries in a pan with the brown sugar and red wine. Bring to the boil, cover and simmer gently for 10 minutes until soft.
Spoon the cherries into 6 ramekins. Roughly crumble the amaretti biscuits onto the top, dividing them equally.
In a large bowl, whisk the egg whites to a stiff peak. Start adding the sugar gradually, whisking all the time until the meringue is glossy. Spoon onto the top of the cherries.
Bake for 5-8 minutes until the meringue is golden and serve.
The original recipe was for 4 servings, but I increased the weight of the cherries slightly and used more amaretti biscuts (all other quantities stayed the same) - it easily serves 6 as it is very sweet and rich. Any left-over meringue mix that you can‘t fit on the top of your ramekins can be put on a baking sheet and cooked separately - great crumbled over fruit and fat-free fromage frais, especially if you also have some of the red wine sauce left over too!
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