Recipe - Strawberry Meringue Dessert

MERINGUE
4 Egg whites
One fourth teaspoon Cream of tartar
1 cup Granulated sugar

FILLING
1 pack (3oz) cream cheese,
softened
1/3 cup Powdered sugar
1 One half teaspoon Strawberryflavored gelatin
One half teaspoon Vanilla extract
One half pt Whipping cream, whipped

TOPPING
1 pt Strawberries, cut or sliced up
One half cup Strawberry preserves

To make meringue: Preheat oven to 275 degrees farenheit. Cover a baking
sheet with parchment paper (preferred) or aluminum foil. Mark 9" circle or
whatever shape strikes your fancy (a heart works well). Set aside.

In a mixing bowl, beat eggs whites until foamy. Add cream of tartar and
beat until soft peaks form. Gradually beat in sugar and continuing beating
until stiff peaks form. Put small amount of meringue in a pastry bag and
pipe around edge of your marked design on the parchment. Take remaining
meringue and smooth inside your piped design. With the back of a spoon
build up edge a bit.

Bake for 1 hour. Turn off oven and leave for additional hour do not open
oven door. Remove from oven and cool completely.

Preparing the filling: Beat cream cheese, sugar, strawberry gelatin and
vanilla until smooth and fluffy. Setting aside one cup of the whipped cream
for decoration, fold in remaining whipped cream. Fill the meringue shell.
Refrigerate until set.

Preparing the topping : Stir together cut or sliced up strawberries and the
preserves. Remove meringue from refrigerator. Spread strawberry mix on top
of filling. Decorate with reserved whipped cream.

Serves 68
Posted to MCRecipe Digest V1 #508 by Peggy Makolondra
pmakolon@mail.wiscnet.net on Mar 9, 1997.