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 whipping cream, whipped
1 can (21 ounces) cherry pie filling
In a mixing bowl, 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 mixing bowl, beat 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.