Heavenly Berries on Clouds

Meringues:

4 egg whites  (Eggs should be as fresh as possible and cold right from the fridge. Also, these might fail if it is a super humid day so plan ahead)

¼ tsp Cream of Tartar

¾ cup white sugar

2^nd Layer:

1 pkg (3 oz – softened) Cream Cheese

½ cup white sugar

½ tsp vanilla extract

1 cup chilled whipped cream made from Dairy Maid Dairy Heavy Cream (see recipe under ‘Our Products)

1 cup miniature marshmallows

Berry Topping:

Stir together 1 can (21 oz) of a berry pie filling.  Cherry, Strawberries, Blueberry, Blackberry, etc.  Mix 1 tsp lemon juice and, if desired, 2 cups of fresh berries or 1 pkg frozen berries, thawed.  I vary the berries according to the event.  Valentines and Christmas are red, of course!

Directions:

Heat oven to 275°.  Cover a baking sheet with parchment paper or heavy brown paper (paper bag).

Beat egg whites and cream of Tartar til foamy.  Beat in ¾ cups of sugar one 1tbs at a time.  Continue beating until stiff, glossy and forms peaks! Do NOT underbeat!  Spoon meringue onto the paper on baking sheet in the shape you desire. Again, for Valentine’s, I make hearts.  Easter would be a nest shape, etc.

Bake 1 ½ hours and turn off the oven. Leave meringue in oven with door closed for at least 1 hour.  Remove and cool away from a draft (they’ll collapse if cool air hits them before they harden)

Blend cream cheese, ½ cup white sugar and vanilla extract.  Gently fold in your whipped cream and marshmallows into the cream cheese mixture.  Pile into meringue shells. I create a bowl shape so mixture has room to hold the berries later.   Cover  with waxed paper and chill for at least 12 hours!  Just before serving, top with the Berry mixture you’ve made.