Time 1h50m Yield 6 servings. Number Of Ingredients 9 Steps:
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. heart shape, 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 heart on a serving platter; fill with cream cheese mixture and top with pie filling.
Time 50m Yield 12 servings. Number Of Ingredients 14 Steps:
Preheat oven to 375°. In a small bowl, mix flour and salt; cut in shortening until crumbly. Add egg, stirring with a fork. Press mixture onto bottom and up sides of a greased 11x7-in. baking dish. Bake until lightly browned, 20-22 minutes. Cool on a wire rack. Reduce oven setting to 350°., In a small bowl, beat egg whites with vanilla and cream of tartar on medium speed until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in almonds., Drain cherries, reserving juice. Add enough water to juice to measure 1 cup; pour into a saucepan. Stir in tapioca, egg yolks and remaining sugar; let stand 5 minutes. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cherries, lemon juice and, if desired, food coloring., Pour into crust. Immediately spread meringue over top, sealing edges to crust. Bake until meringue is golden brown, 22-25 minutes., Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.
Time 13h25m Number Of Ingredients 11 Steps:
Preheat oven to 275 degrees F. In the bowl of an electric stand mixer, beat egg whites on medium until foamy. Add cream of tartar and beat on medium-high until peaks start to form. Add sugar and beat until stiff and glossy. Pour into a well-greased 9x13 pan. Bake for 60 minutes. Turn the oven off and leave the pan in the oven for 12 hours or overnight with the oven door closed. Beat cream cheese, vanilla, salt, and sugar together. Fold in whipped topping and marshmallows. Spread over the Meringue layer. Refrigerate for 3 hours or longer. Prepare the topping. Mix the cherry pie filling with frozen raspberries. Refrigerate until serving. Cut dessert into squares and top with the cherry mixture. Refrigerate leftovers.
Time 18h Yield 8 Number Of Ingredients 11 Steps:
About 30 minutes before making the meringue shell, place an egg separator over a small bowl. Crack open each egg over the egg separator to separate the white from the yolk. (Save egg yolks for another recipe.) Place the egg whites in a clean medium bowl, and let stand at room temperature up to 30 minutes.* Heat the oven to 275°F. Line a cookie sheet with a piece of foil or cooking parchment paper. Add the cream of tartar to the egg whites; beat with an electric mixer on high speed until mixture looks foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating about 5 minutes, stopping occasionally to scrape mixture from side and bottom of bowl with a rubber spatula, until mixture is glossy and forms stiff peaks when beaters are lifted. (Do not underbeat because the meringue shell won’t hold its shape.) On the cookie sheet, shape the meringue into a 9-inch round with the back of a spoon, building up about a 1-inch side. Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven and cool on a cooling rack 2 hours longer. Place a medium bowl and the beaters of electric mixer in refrigerator to chill. These will be used to beat the whipping cream, which beats better in a cold bowl. Place block of cream cheese on a plate, and let stand at room temperature about 30 minutes to soften slightly. Or to soften cream cheese in the microwave, remove foil wrapper and place in microwavable bowl; microwave on Medium (50%) 45 to 60 seconds. In a large bowl, stir together the softened cream cheese, 1/2 cup sugar and the vanilla until mixed; set aside. Pour the whipping cream into the chilled bowl. Insert the chilled beaters in the electric mixer. Beat on high speed until whipped cream forms soft peaks when beaters are lifted. Gently fold the whipped cream and marshmallows into the cream cheese mixture. Place the meringue on a serving plate, and spoon the filling onto the meringue. Cover; refrigerate at least 12 hours to blend the flavors but no longer than 24 hours. Rinse the strawberries with cool water, and dry on paper towels. Cut out the hull, or “cap,” from each strawberry with the point of a paring knife. Cut the strawberries lengthwise into slices to measure 1 cup. In a medium bowl, stir together the pie filling, strawberries and lemon juice. To serve, spoon the berry mixture onto the filling. Or cut the meringue shell into serving pieces, and top each serving with the berry mixture.
Number Of Ingredients 8 Steps:
In a large bowl, beat the egg whites until foamy. Add cream of tartar and vanilla; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff glossy peaks form. Fold in saltines and pecans. Transfer to a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 20-25 minutes or until lightly browned and edges begin to crack. Cool on a wire rack. Spread whipped topping over crust. Carefully spoon pie filling over top. Yield: 15 servings. One piece equals 241 calories, 6 g fat (2 g saturated fat), 0 cholesterol, 129 mg sodium, 45 g carbohydrate, 1 g fiber, 3 g protein
Time 1h Yield 1 pie Number Of Ingredients 9 Steps:
Preheat oven to 275ºF. Cut a brown paper bag or parchment paper to fit a round pizza pan. Place a serving plate on the round-cut paper and draw a circle with a pencil. Separate the egg whites from the yolks. Crack the egg over a separate bowl. There must not be any yolk in the whites or it will not whip correctly. By using a separate bowl, you guard against having to toss the whole thing if you have an accident with a yolk. Save the yolk for another use. Place whites and cream of tartar in mixing bowl and beat with a mixer on high speed until frothy. Very gradually, add the sugar in a small stream and beat until the meringue forms and holds stiff peaks. Pour onto the middle of the brown paper and with a knife or rubber spatula, shape into a resemblance of a pie pan, pushing meringue up at the edges to form sides. Leave a 1-inch border around the edge of the paper, The meringue will expand slightly and you want to ensure it will fit on your serving plate. Bake in the middle of the oven for 1 and 1/2 hours. It should be crispy and browned. Turn off oven, open door a notch, and let sit in oven another hour. Remove from oven and let cool completely before filling. Mix the first three ingredients with mixer and then stir in marshmallows. Fold in the whipping topping. Place a doily on the serving platter. Gently lift meringue from paper and place on serving dish. If you have trouble separating the meringue from the paper, place it into a hot oven again for just a minute or two. It should lift off of the paper easily. Spoon the cream mixture into the shell and spread evenly, pushing a little up the sides. Pour berry filling on top. Cover with plastic wrap and refrigerate until serving time. Variation You can use any flavor of pie filling for this recipe. Cover half the pie with blueberries and use cherry on the other to make a great 4th of July dessert.
More about “tart cherry meringue dessert recipes”
Time 55m Number Of Ingredients 7 Steps:
Heat oven to 190C/fan 170C/gas 5. Roll out the pastry and line a 23cm flan tin. Press the pastry into the corners and trim off the excess pastry with a sharp knife. Mix the ground almonds with the 3 tbsp of sugar, then sprinkle over the pastry base. Drain the cherries well, then pat very dry with kitchen paper. Reserve 200ml of the juice. Scatter the cherries over the pastry case and bake for 15-20 mins, until the pastry is golden and crisp. Tip the juice into a small pan and boil for 3 mins until reduced a little. Blend the cornflour to a paste with a little cold water and stir into the pan, cooking until thickened and smooth. Stir in the liqueur and pour into the tart case, then leave to cool while you make the meringue. Whisk the egg whites until stiff, then whisk in the 100g of caster sugar until thick. Spread over the filling, ensuring there are no gaps between the filling and the tart case. Return to the oven for 10 mins to brown the meringue, then serve warm or cold.
