Doris Cherry Meringue Tart Recipes
VERY CHERRY MERINGUE DESSERT
Cherry Meringue Dessert combines layers of a crispy tender meringue with a smooth cream cheese mixture that's slathered with a sweet-tart cherry topping.
Provided by Hostess At Heart
Categories Dessert
Time 13h25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 342 kcal, Carbohydrate 64 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 158 mg, Fiber 2 g, Sugar 47 g, ServingSize 1 serving
CHERRY MERINGUE DESSERT RECIPE - (4.5/5)
Provided by carvalhohm
Number Of Ingredients 8
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
CHERRY MERINGUE PIE
This is so yummy! Beautiful for festive holidays or just because! The whole family will love this! It's simple to make using canned pie filling, and a make-ahead pie crust. Gotta try this!
Provided by FLUFFSTER
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
OLD-FASHIONED CHERRY TORTE
When my mom was a little girl, my great-grandma Alice would make this easy dessert. The torte, with its sweet-salty combination of cherries, meringue and a saltine crust is still a favorite today. -Danielle Brandt, Ruthton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Combine cracker crumbs and butter; press onto the bottom of a greased 13-in. x 9-in. baking dish., In a large bowl, beat the egg whites, vinegar and vanilla 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. Spread meringue evenly over crust. Bake at 400° for 10 minutes or until golden brown. Cool completely on a wire rack., Spread pie filling over meringue. Top with whipped cream. Refrigerate for at least 2 hours.
Nutrition Facts : Calories 244 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 153mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.
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- Make the pastry. Pulse the flour, salt, sugar and butter in a blender, until it resembles breadcrumbs. Add the egg yolk and 1 tbsp cold water. Pulse until it comes together to form a dough. Wrap in cling film, then chill for at least 10 minutes.
- Preheat the oven to 190°C/fan170°C/gas 5. Roll out the pastry on a floured surface to the thickness of a 50p coin and use to line a deep (3cm) 21cm fluted tart tin. Line with baking paper and fill with baking beans or rice. Place on a baking sheet and bake for 15 minutes. Remove the beans/rice and paper and bake for a further 10-12 minutes until golden and crisp. Set aside to cool. Reduce the oven temperature to 180°C/fan160°C/gas 4.
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