Cherry Meringue Dessert
A Uncategorized recipe with sour pie cherries, cornstarch, sugar. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Sift together the flour, baking powder and salt.
- 2
Blend shortening with sugar, creaming well.
sugar(1/2 c) - 3
Blend in egg yolks and milk; beat well.
- 4
Add the dry ingredients all at once; stir until mixture forms a dough.
- 5
Press into bottom of well-greased 9-inch round layer pan.
- 6
Chop pecans; reserve 2 Tbsp. for Meringue.
- 7
Sprinkle remainder over dough.
- 8
Bake at 375° for 12 to 15 minutes.
- 9
Cool.
- 10
Heat pie filling and add almond extract.
almond extract(1/4 tsp) - 11
Cool.
- 12
Transfer the cookie circle to baking sheet.
- 13
Beat egg whites until soft mounds form.
- 14
Add 1/4 c. sugar gradually, beating well after each addition.
sugar(1/2 c) - 15
Beat until meringue stands in stiff straight peaks.
- 16
Drop meringue by tablespoonfuls around edge on top of circle.
- 17
Sprinkle with reserved pecans.
- 18
Bake at 350° for 12 to 15 minutes.
- 19
Fill center with cherry filling.
- 20
Drain cherries, reserving 3/4 c. juice.
sour pie cherries(1 can) - 21
Blend cornstarch with sugar in saucepan.
cornstarch(2 tbsp)sugar(1/2 c) - 22
Blend in the reserved cherry juice, stir until sugar dissolves.
sugar(1/2 c) - 23
Cook, stirring constantly, until thick and clear.
- 24
Add almond extract and the cherries.
sour pie cherries(1 can)almond extract(1/4 tsp)
Nutrition Facts
Per serving
Rate this recipe
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Cherry Meringue Dessert
A Uncategorized recipe with sour pie cherries, cornstarch, sugar. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
24 steps- 1
Sift together the flour, baking powder and salt.
- 2
Blend shortening with sugar, creaming well.
sugar(1/2 c) - 3
Blend in egg yolks and milk; beat well.
- 4
Add the dry ingredients all at once; stir until mixture forms a dough.
- 5
Press into bottom of well-greased 9-inch round layer pan.
- 6
Chop pecans; reserve 2 Tbsp. for Meringue.
- 7
Sprinkle remainder over dough.
- 8
Bake at 375° for 12 to 15 minutes.
- 9
Cool.
- 10
Heat pie filling and add almond extract.
almond extract(1/4 tsp) - 11
Cool.
- 12
Transfer the cookie circle to baking sheet.
- 13
Beat egg whites until soft mounds form.
- 14
Add 1/4 c. sugar gradually, beating well after each addition.
sugar(1/2 c) - 15
Beat until meringue stands in stiff straight peaks.
- 16
Drop meringue by tablespoonfuls around edge on top of circle.
- 17
Sprinkle with reserved pecans.
- 18
Bake at 350° for 12 to 15 minutes.
- 19
Fill center with cherry filling.
- 20
Drain cherries, reserving 3/4 c. juice.
sour pie cherries(1 can) - 21
Blend cornstarch with sugar in saucepan.
cornstarch(2 tbsp)sugar(1/2 c) - 22
Blend in the reserved cherry juice, stir until sugar dissolves.
sugar(1/2 c) - 23
Cook, stirring constantly, until thick and clear.
- 24
Add almond extract and the cherries.
sour pie cherries(1 can)almond extract(1/4 tsp)
About this recipe
A Uncategorized recipe with sour pie cherries, cornstarch, sugar. Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
