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Cherries on a Cloud Recipe

Cherries on a Cloud Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours + cooling YIELD:6 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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: 426 calories, 20g fat (12g saturated fat), 70mg cholesterol, 103mg sodium, 59g carbohydrate (54g sugars, 1g fiber), 4g protein

Reviews for Cherries on a Cloud

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MY REVIEW
Reviewed Feb. 11, 2013

"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."

MY REVIEW
Reviewed Oct. 14, 2011

"i'm not gonna make this either for the same reason as the mullenhour. the merangue was hard! i brought it to a bbq and was mortified!"

MY REVIEW
Reviewed Jul. 20, 2011

"This recipe was awful! The "cloud" part was stiff and lacked flavor. Made it for an anniversary, and was very disappointed."

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