Add scraped Rodelle Vanilla Bean seeds into the sugar.
Whip egg whites to soft peaks, then add sugar a little at a time, until stiff peaks form (takes 15 or more minutes to develop really stiff peaks).
Fold in corn starch and vinegar until well blended. Whip for 5 more minutes.
Use a 4” or 6” ramekin to trace a 2-5 circles on parchment paper. Fill the circles with meringue.
After meringue is placed on paper, you will form a well in the middle, while building up the sides to create a bowl-like shape out of the meringue. The well is created to hold the filling.
Reduce heat to 220°F.
Put parchment paper with “meringue bowl” onto a cookie sheet. Bake for about 1 hour and 15 minutes.
Turn off oven, and let meringue cool inside.
Filling:
While meringue is cooking, drain the syrup from cherries, do not rinse.
Put cherries in bowl along with rum and 1 scraped Rodelle Vanilla Bean seeds. Stir well. Cover with plastic and refrigerate.
After “meringue bowl” has finished cooking and cooling, make your whipped cream by combing heavy cream, sugar, and 1 scraped Rodelle Vanilla Bean seeds. Then whip until light and fluffy.
Fill cooled “meringue bowl” with whipped cream.
Using a slotted spoon, spoon the cherries on top of the whipped cream.
