3 egg whites
1 package (3 ounces) cream cheese softened
1/4 cup confectioner’s sugar
1/2 tsp vanilla extract
1/4 tsp cream of tartar
1 cup heavy whipping cream, whipped
1 can (21 ounces) cherry pie filling
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Spoon meringue onto a parchment paper-lined baking sheet. Using the back of a spoon, form meringue into a 9-in. heart shape, building up edges slightly.
Bake at 275° for 1-1/2 hours. Turn oven off and do not open door; leave meringue in oven for 1 hour. Remove from the oven; cool completely.
In a small bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped cream until mixture is well blended. To serve, place heart on a serving platter; fill with cream cheese mixture and top with pie filling.