Easy, Elegant, Entertaining
Berry-Berries on a Cloud
By Katrina Marino
This recipe comes from my mom, who adapted it from a Betty Crocker cookbook of long ago. Ever since trying this, I have had a love of meringue. Not only is meringue easy to make, it can be used in a variety of ways: plain, with chocolate, or even with coconut and chocolate chips to form light and chewy macaroons. The following recipe is made with my favorite filling of fruit with a light, whipped cream filling. Easy and delicious.
6 egg whites (room temperature best for volume)
1/2 tsp. cream of tartar
1/4 tsp. salt
1 3/4 cups sugar
6 oz. cream cheese softened
1 cup sugar
1 tsp. vanilla
2 cups whipping cream
2 cups miniature marshmallows
Fresh fruit, i.e., strawberries, blueberries and raspberries (cut and lightly sugared)
1 can of pie filling – (I like either seedless raspberry or strawberries.)
- Heat oven to 275. Slightly grease cookie sheet. In large bowl, beat egg whites, cream of tartar and salt on high until foamy. Slowly beat in 1 3/4 cups sugar; continue beating until stiff and glossy. Spread in a circle on cookie sheet, building up the sides.
- Bake 1 hour. Turn off oven; leave in oven with door closed for 12 hours.
- In large bowl, mix cream cheese, 1 cup sugar and vanilla until smooth. In chilled medium bowl, beat whipping cream until stiff. Fold whipped cream and marshmallows into the cream cheese mixture. Spread evenly over meringue. Refrigerate.
- Spoon fruit topping. Store in refrigerator up to 24 hours.