Cherry Meringue Pie Recipes

CHERRY MERINGUE PIE

Steps:

• In a small saucepan, heat pie filling on low. Meanwhile, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form.
• Remove pie filling from the heat; stir in extract. Pour into pastry shell. Spread meringue over hot filling, sealing edges to crust. Sprinkle with walnuts.
• Bake at 350°F for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers.

CHERRY MERINGUE PIE

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.

CHERRY MERINGUE PIE

Steps:

• In a small saucepan, heat pie filling on low. Meanwhile, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form., Remove pie filling from the heat; stir in extract. Pour into pastry shell. Spread meringue over hot filling, sealing edges to crust. Sprinkle with walnuts. , Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers.

CHERRY-LEMON MERINGUE MINI PIES

Steps:

• Make the cups: Preheat the oven to 350 degrees F. Spray twelve 2 1/2-inch muffin cups with cooking spray; set aside. Combine the meringue cookies and flour in a food processor; process until the mixture is in fine crumbs. Add the melted butter and pulse until combined. Spoon about 2 tablespoons of the mixture into each of the prepared muffin cups. Using the back of a measuring tablespoon, press the mixture firmly into the bottoms and sides of the cups. Bake for 8 to 10 minutes, or until just starting to brown. Remove from the oven and immediately press each cup with the back of the tablespoon. Cool the cups in the pan on a rack. Make the filling: Combine the pudding mix and sugar in a medium saucepan. Whisk in the lemonade and egg yolks. Continue to whisk over medium-high heat until the mixture comes to a boil. Remove from the heat and cool for 5 minutes. Spoon 2 tablespoons lemon filling into each cooled meringue cup. Top each with 1 tablespoon cherry pie filling. Chill for about 2 hours, or until the filling is set. If desired, top with whipped cream. Serve the mini pies chilled or at room temperature.
• Photograph by Antonis Achilleos

SWEET CHERRY MERINGUE DESSERT

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 13-in. x 9-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.

CHERRY CREAM PIE

Steps:

• Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling.
• Refrigerate until set and chilled completely, about 2 hours.

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.

CHERRY CHOCOLATE MERINGUE POTS

Steps:

• Whip the cream to soft peaks, then fold in the meringue pieces. Heat the chocolate in the microwave for 30-45 secs or until melted, stirring halfway through. Spoon 2 tbsp cherry compote into each of 4 glasses, then top with the meringue mix. Drizzle melted chocolate on top of each glass and serve.

DORIS' CHERRY MERINGUE TART

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.

CHERRY MERINGUE BITES

Steps:

• Cut 2 pieces of parchment paper to fit 2 baking sheets. Using a 1-inch cookie cutter, draw 25 circles on each piece of parchment. Turn the paper over, and place on sheets. Set aside.
• Combine egg whites, sugar, and cream of tartar in the heat-proof bowl of an electric mixer. Set the bowl over a saucepan of simmering water. Whisk constantly until sugar has dissolved and whites are warm to the touch, 2 to 3 minutes.
• Heat the oven to 200 degrees. Transfer the bowl to the electric mixer, and whip. Start on low speed, and gradually increase the speed to high, until stiff, glossy peaks form, 10 to 12 minutes.
• Fit a pastry bag with a Wilton Number 16 star tip, and fill bag with the meringue. Cover one of the circles with an even layer of meringue. Pipe around the circumference, making a 1-inch-high cup. Repeat piping over the remaining circles. Transfer baking sheets to oven, and bake 20 minutes. Reduce the heat to 175 degrees. and bake until the meringue has dried but is still white, 35 to 40 minutes more. Transfer sheets to a wire rack to cool.
• Fit a pastry bag with a plain round tip, and fill the bag with creme fraiche. Pipe 1 1/2 teaspoons creme fraiche into each of the meringue cups, and top with a cherry. Dust meringue bites with confectioners' sugar, and serve.

CHERRY-BERRIES MERINGUE TORTE

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.