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Cherries on a Cloud

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
  • Makes
    6 servings

Ingredients

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • FILLING:
  • 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 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.
  • Spoon meringue onto a parchment-lined baking sheet. Using the back of a spoon, form meringue into a 9-in. circle, building up edges slightly.
  • 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.
  • 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.
Nutrition Facts
1 serving: 426 calories, 20g fat (12g saturated fat), 70mg cholesterol, 103mg sodium, 59g carbohydrate (54g sugars, 1g fiber), 4g protein.

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