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Cherries on a Cloud

Cherries on a Cloud
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
6 ServingsPrep: 20 min. Bake: 1-1/2 hours + cooling

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
© Taste of Home 2013

2 of 2

Cherries on a Cloud (continued)

Directions (continued)

  • cream cheese mixture and top with pie filling. Yield: 6 servings.
Nutrition 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.
© Taste of Home 2013