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Cherry Meringue Dessert

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

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

Printed from tasteofhome.com Jul 25, 2008

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Cherry Meringue Dessert cont.

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.