Cherry Meringue Bites Recipes

VERY CHERRY MERINGUE DESSERT

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.

CHERRY MERINGUE PUFFS

Steps:

• In medium bowl, place egg whites; set aside until room temperature, about 30 minutes. Meanwhile, line 2 large cookie sheets with cooking parchment paper or foil; set aside.
• Heat oven to 300°F. Beat egg whites, vinegar and salt with electric mixer on high speed until soft peaks form. Gradually beat in sugar and gelatin until stiff peaks form, scraping bowl occasionally. Spoon half of the mixture into large decorating bag fitted with large star tip #824 (at least 1/2-inch opening). Pipe puffs about 1 inch wide and 1 inch high onto cookie sheets, about 1 inch apart. Repeat with remaining mixture.
• Bake 18 to 20 minutes or until dry but not brown. Turn off oven; let stand in oven 15 minutes.
• In small microwavable bowl, microwave 1 1/3 cups of the baking chips uncovered on High 45 to 60 seconds, stirring after 35 seconds, until melted and smooth. Peel cookies from paper or foil; dip bottoms into melted chocolate, and place on waxed paper. Cool completely, about 20 minutes.
• Place remaining baking chips in small resealable freezer plastic bag. Microwave on High 45 to 50 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cooled puffs. Let stand until drizzle hardens, about 10 minutes.

CHOCOLATE DIPPED CHERRY MERINGUE COOKIE RECIPE

Steps:

• Allow egg whites to come to room temperature in a large mixing bowl (about 30 minutes). Preheat oven to 225. Line two large baking sheets with parchment paper and set aside. Add cream of tartar and salt to egg whites. Beat on high until soft peaks form. Gradually add sugar to egg whites, 1 tablespoon at a time. Continue to beat on high speed until egg whites are glossy and have become stiff. Beat in cherry juice and enough food coloring until the meringues have the desired color.
• Carefully scoop mixture into a piping bag fitted with a ½ inch star tip opening. Pipe meringue about 1 inch apart onto lined baking sheets.
• Bake cookies for 60 minutes or until meringues are dry and firm to the touch. Turn the oven off and let meringues sit in the oven with the door closed for another hour or until completely cooled.
• In a small microwave safe bowl, melt chocolate and shorting until smooth. Carefully dip bottoms of meringues into chocolate, allowing excess chocolate to drip down. Place meringues on baking sheet and allow chocolate to set completely.
• Store meringues in an airtight container.

CHERRY MERINGUE DESSERT RECIPE - (4.5/5)

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