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Cherry Meringue Dessert
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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 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
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |