Ingredients
3 large egg whites1/4 teaspoon cream of tartar3/4 cup sugarFILLING:3 ounces cream cheese, softened1/4 cup confectioners’ sugar1/2 teaspoon vanilla extract1 cup heavy whipping cream, whipped1 can (21 ounces) cherry pie filling
Preparation
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.
