Cherry Meringue Dessert
Who can resist luscious cherries floating over a rich creamy layer tucked inside a crispy shell? This tempting dessert looks almost too good to eat, but don't let that stop you—it's sure to impress your sweetheart
— Kay Curtis, Guthrie, Oklahoma
SERVINGS
|
6
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
90 min.
|
TOTAL
|
110 min.
|
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 mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until very stiff peaks form.
Cover a baking sheet with foil or parchment paper. Spoon meringue onto foil. Using the back of a spoon, form meringue into a 9-in. heart shape, building up the edges slightly.
Bake at 275° for 1-1/2 hours. Turn oven off and do not open door. Let cool in oven for 1 hour. Remove from the oven; cool completely.
In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Fold in whipped cream until mixture is well blended. To serve, place heart on a serving platter; fill with cream cheese mixture and top with pie filling. Yield: 6 servings.