Preheat oven to 150C and have a tray ready with parchment and a light greasing of coconut oil or butter
Place your lemon juice and 2 eggwhites into a very clean, metal mixing bowl
Using a handheld electric beater or kitchen aid, beat until stiff peaks appear.
Then, drizzle very slowly in the rice syrup until it’s all in there, and then finally the vanilla bean and cinnamon powders
Spoon tablespoons worth onto the parchment. They can be nice and close together as they won’t ‘spread’ like cookies do.
Bake for 50 minutes, then turn oven off, leaving them in there as the oven cools.
Once cool, you can use straight away for a really chewy soft base, OR to get them to crisp up, I suggest doing this the day before and popping a tray of them into the fridge uncovered over night.
To make your cream, whip the cream and then combine your chocolate and cherry chunks, leaving the whole cheeks for garnish. For using coconut cream, find a brand like Ayam that is additive free, meaning it’s nicely separated from the water in the can. Pour the water off to use for something else like a smoothie, and just whip the thick cream.
Place a dollop of the chocolate cherry cream onto each meringue and then your cherry cheek onto that.