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Instructions |
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Meringue Shell- Heat oven to 275 degrees. Cover baking
sheet with heavy brown paper with a 9-inch heart shape
drawn on. Beat egg whites and cream of tartar until
foamy. Beat in sugar, 1 Tbsp at a time.
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Continue beating until stiff and glossy. Do not
under-beat. On brown paper, shape meringue into 9-
inch heart, building up sides. Bake 1 1/2 hours. Turn
off oven; leave meringue in oven with door closed for
1 hour. Remove from oven; finish cooling meringue
away from draft. Top with filling.
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Filling- Blend cream cheese, sugar, and vanilla. In
chilled bowl, beat cream until stiff. Gently fold
whipped cream and the marshmallows into cream cheese
mixture. Pile into shell. Cover; chill at least 12
hours. Just before serving, top with Cherry Topping
or Raspberry Danish Dessert.
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Cherry Topping- Stir together 1 can (1 lb 5 oz)
cherry pie filling and 1 tsp lemon juice.
Raspberry Danish Dessert- Follow package directions
using 1 3/4 cups cold water and 12 oz frozen
raspberries.
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Originally Submitted
11/12/2015
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