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.)

  1. 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.
  2. Bake 1 hour.  Turn off oven; leave in oven with door closed for 12 hours.
  3. 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.
  4. Spoon fruit topping. Store in refrigerator up to 24 hours.











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