Cherries on a Cloud Recipe

Cherries on a Cloud Recipe photo by Taste of Home

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Our Amish friend Naomi Yoder makes this meringue heart topped with cream cheese and pie filling whenever we visit. Her family’s farm is a stop on our wagon train vacation.—Judy Herbkersman, Collins, Ohio

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Cherries on a Cloud Recipe

Prep: 20 min. Bake: 1-1/2 hours + cooling

Yield: 6 Servings

20 90 110

Ingredients

3 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
FILLING:
1 package (3 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1 can (21 ounces) cherry pie filling

Directions

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Spoon meringue onto a parchment paper-lined baking sheet. Using the back of a spoon, form meringue into a 9-in. circle, building up edges slightly.
Bake at 275° for 1-1/2 hours. Turn oven off and do not open door; leave meringue in oven for 1 hour. Remove from the oven; cool completely.
In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped cream until mixture is well blended. To serve, place meringue on a serving platter; fill with cream cheese mixture and top with pie filling. Yield: 6 servings.

Nutritional Facts 1 serving equals 426 calories, 20 g fat (12 g saturated fat), 70 mg cholesterol, 103 mg sodium, 59 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cherries on a Cloud in Country Woman June/July 2011

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Cherries on a Cloud

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Reviewed on Feb. 11, 2013 by gloustergal63

This was very impressive-looking but fairly easy to make. I made it for Valentine's Day so I shaped the meringue base into a heart. I know other reviewers have complained that the base had a lack of taste or got hard. I didnt' have that problem at all. Everyone who tried it paid me complements.