Sour cherry compote: Boil water, sugar and vanilla sugar. Stew sour cherries in it with closed lid at low temperature for 1-2 min, do not make. Remove from the plate, cool. Add Maraschino if desired. If desired, strain 1 dl juice, mix with maraschino flavoring and set aside for foam.
Maraschino foam: Stir all ingredients up to and including powdered sugar, cool with closed lid for approx. 1 hour. Whip with the whisks of a hand mixer to a firm, frothy cream.
Serve: Divide meringue shells and sour cherries (without juice) evenly in a baking dish. Pour maraschino foam over top, bring to table on the spot.
Can be prepared: The compote and foam can be prepared up to a day ahead. Keep both separately in the refrigerator with the lid closed. Stir the foam briefly before serving.
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