{Photo by: Anastassios Mentis}
Valentine's Day is quickly approaching and this there's no better way to say "I love you" than with a heart-shaped dessert. Check out the recipe below for these delectable Raspberry Meringue Hearts.
Recipe Ingredients:
Whites from 3 large eggs, at room temperature
1/4 tsp cream of tartar or cider vinegar
3/4 cup granulated sugar
1 tsp raspberry extract
1/8 tsp liquid red food color
Garnish: Confectioner's sugar
Supplies:
2 Large baking sheet
Parchment Paper
2 1/2-in. heart-shaped cookie cutter
Pastry bag fitted with a 1/2-in. plain tip or large sturdy ziplock bag with 1/2-in corner snipped off
Pencil
Recipe Preparation:
1. Position racks to divide oven in thirds; heat oven to 225ºF. Line 2 large baking sheets with parchment paper. With the cookie cutter and pencil, trace 16 hearts evenly spaced on each piece of paper. Invert parchments so tracing are face side down.
2. Beat the egg whites with cream of tartar in a large bowl with mixer on medium speed until soft peaks form when beaters are lifted. On high speed, gradually add sugar and beat 8 minutes or until stiff, glossy peaks form and mixture no longer feels grainy. Beat in extract and food color until blended.
3. Spoon mixture into prepared pastry bag. Using the heart tracings as a guide, pipe an outline, then continue to pipe concentric smaller hearts within the outline until the heart is completely filled with meringue.
4. Bake 2 hours or until meringues feel firm. Turn the oven off; leave meringues in over 2 hours or overnight until the hearts are crisp and dry. Peel off parchment.
5. To serve, arrange on a plate and dust lightly with confectioner's sugar.
A sweet note: You can make these delicious hearts up to 2 weeks ahead and store in an airtight container at room temperature or freeze for up to 2 months.
Delish!
Be Sweet.
-Kristy
