 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Our Amish friend Naomi Yoder makes this meringue heart topped with cream cheese and pie filling whenever we visit. Her familyâs farm is a stop on our wagon train vacation.Judy Herbkersman, Collins, Ohio 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.
|
|