MARBLED MERINGUE HEARTS
Pretty pastel cookies are a fun way to brighten any special occasion. Replace the vanilla with a different extract for a change of flavor. -Laurie Herr, Westford, Vermont
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Remove 1/4 cup and tint pink. Lightly swirl pink mixture into remaining meringue. Fill pastry bag with meringue. Pipe 2-in. heart shapes 2 in. apart onto prepared baking sheets. , Bake until set and dry, about 20 minutes. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
MARBLED CHOCOLATE MERINGUES
Known in our family as Chocolate Garlic, thanks to a very clever (and probably concerned before she tasted them) girl. :) Again, from Williams Sonoma.
Provided by christinaleans
Categories Candy
Time 55m
Yield 20 meringues, 10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 275°. Line 2 baking sheets with parchment paper.
- Bring 2 inches water to a simmer in a saucepan.
- Put chocolate in heatproof bowl and set over simmering water. Melt, stirring occasionally. Set aside to cool slightly.
- In another bowl, combine egg whites and sugar. Place over simmering water and whisk until hot, 4 to 5 minutes. Transfer bowl to a mixer and beat on high speed until stiff peaks form and mixture is lukewarm, 4 to 5 minutes.
- Remove bowl from mixer and drizzle melted chocolate over the egg whites, folding in with a rubber spatula until just marbled.
- Use a soup spoon to drop batter in large mounds spaced 1 1/2 to 2 inches apart on the baking sheets.
- Bake until crunchy outside and still chewy inside, 35 to 40 minutes.
- Transfer pans to a wire rack and cool completely before removing the cookies from the parchment.
- Store in an airtight container.
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