Cherry Meringue Puffs Food

CHERRY MERINGUE DESSERT

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat 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., Spoon meringue onto a parchment-lined baking sheet. Using the back of a spoon, form meringue into a 9-in. heart shape, building up edges slightly., Bake at 275° for 1-1/2 hours. Turn oven off and do not open door; leave meringue in oven for 1 hour. Remove from the oven; cool completely., In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped cream until mixture is well blended. To serve, place heart on a serving platter; fill with cream cheese mixture and top with pie filling.

TART CHERRY MERINGUE DESSERT

Steps:

• Preheat oven to 375°. In a small bowl, mix flour and salt; cut in shortening until crumbly. Add egg, stirring with a fork. Press mixture onto bottom and up sides of a greased 11x7-in. baking dish. Bake until lightly browned, 20-22 minutes. Cool on a wire rack. Reduce oven setting to 350°., In a small bowl, beat egg whites with vanilla and cream of tartar on medium speed until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in almonds., Drain cherries, reserving juice. Add enough water to juice to measure 1 cup; pour into a saucepan. Stir in tapioca, egg yolks and remaining sugar; let stand 5 minutes. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cherries, lemon juice and, if desired, food coloring., Pour into crust. Immediately spread meringue over top, sealing edges to crust. Bake until meringue is golden brown, 22-25 minutes., Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

MERINGUE PUFFS

Steps:

• Beat 2 egg whites until soft peaks form.
• Add sugar, cream of tartar, and salt; beat until stiff.
• Fold in chocolate chips and pecans.
• Drop by teaspoonfuls onto a cookie sheet lined with wax paper.
• Bake at 300 degrees for 20 minutes.

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-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

CHERRY CREAM PUFF RING

Steps:

• In a large saucepan, bring the water, milk, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls into a 10-in. ring on a greased 12-in. pizza pan (mounds should be slightly touching). Bake at 400° for 40-45 minutes or until golden brown. , Remove to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Cool. , In a small bowl, whisk the milk, sour cream, pudding mix and 1/4 teaspoon extract for 2 minutes. Let stand for 2 minutes or until soft-set. , Just before serving, place bottom of cream puff ring on a serving plate. Fill with pudding mixture. In a small bowl, beat the cream, confectioners' sugar and remaining extract until stiff peaks form. Spread over pudding. Top with pie filling. Replace cream puff ring top. Sprinkle with confectioners' sugar.