By: Jeannie Kuhn
Meringue Shell Ingredients:
⅓ - ½ c. egg whites beaten*
¼ t. cream of tartar
¾ c. sugar
Meringue Shell Directions:
Cover a baking sheet with heavy brown paper. Beat the egg whites and cream of tartar until it's foamy. Beat the sugar in, 1 tablespoon at a time; continue beating it until it's stiff and glossy. Do no under beat.* On the brown paper, shape the meringue into a 9″ circle, building up the sides.
Bake at 275° for 1½ hours.
Turn off the oven and leave the meringue shell inside the closed oven for 1 hour. Do no open the oven until 1 hour is up! Finish cooling it away from a draft or gentle breeze. (Let the meringue cool very slowly, without being where it would be affected by air moving, such as a fan, stove hood, open window etc.) Fill as desired.
Filling Ingredients:
1 (4 oz.) pkg. softened cream cheese
½ c. sugar
½ t. vanilla
1 c. whipping cream
1 c. miniature marshmallows
Filling Directions:
In a chilled bowl beat the cream cheese, sugar and vanilla together until it's stiff. Gently fold the whipped cream and the marshmallows in. Pile it into the cooked meringue shell. Cover and chill it for at least 12 hours.
Cherry Topping Ingredients:
1 can cherry pie filling
1 t. lemon juice
Cherry Topping Directions:
Mix the cherry pie filling and the lemon juice together.
Final Directions:
Just before serving, top it with the "cherry topping."
*Egg whites beat best at room temperature.
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