PILLOWY MERINGUE HEARTS
Brown-sugar meringue cookies are guaranteed to please. Pink food coloring causes one (marked with a ribbon) to blush. Heart-shape cutters provide adoring curves. Half of the meringues are flavored with orange zest; the other half are tinted pink and flavored with grapefruit zest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 Dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 225 degrees. Put egg whites, sugar, and cream of tartar into the heatproof bowl of an electric mixer set over a pan of simmering water.Whisk until mixture is warm and sugar has dissolved.
- Attach bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to high, beat until stiff, glossy peaks form, about 5 minutes. Beat in vanilla.
- Transfer half the meringue to another bowl. Using a rubber spatula, stir orange zest into 1 bowl of meringue. Stir grapefruit zest and pink food coloring into remaining meringue.
- Place a 3 1/4-by-3 1/2-inch heart-shape cutter in one corner of a parchment-lined baking sheet. Using a small spatula, fill heart with meringue; swirl. Push down edges of meringue with the spatula, and lift up cutter. Repeat, spacing meringue hearts 2 inches apart on baking sheets.
- Bake until meringues are firm and can be removed easily from parchment paper, 2 1/2 to 3 hours. Meringues can be stored between layers of parchment paper in an airtight container at room temperature up to 3 days.
HEART-SHAPED MERINGUES FILLED WITH PASSION FRUIT CURD
This recipe for heart-shaped meringues filled with passion fruit curd was adapted from the "Martha Stewart Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Line a baking sheet with parchment paper. Trace 4 heart shapes onto the parchment paper using a 2 1/2-inch heart-shaped cookie cutter. Turn parchment paper over on baking sheet; set aside.
- In the heatproof bowl of an electric mixer set over a pan of simmering water, combine egg whites, granulated sugar, and salt. Whisk constantly until the sugar has dissolved and the egg mixture is warm to the touch, about 2 minutes. Attach bowl to the mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 2 to 4 minutes. Beat in vanilla.
- Spoon meringue mixture into a pastry bag fitted with a plain round 1/2-inch tip. Cover one of the hearts with an even layer of meringue. Continue piping meringue around the outer edge of the heart, making a 1-inch-high cup. Repeat piping over the remaining hearts.
- Transfer baking sheet to oven and bake 20 minutes. Reduce the heat to 175 degrees, and bake until meringue is dry and crisp but still white., 1 1/4 hours to 1 1/2 hours more. Transfer sheet to a wire rack and let meringues cool completely before carefully easing them off the parchment. Meringues can be kept in an airtight container at room temperature for up to 1 day.
- When ready to serve, fill each meringue heart with passion fruit curd and garnish with berries. Dust meringues with confectioners' sugar, and serve.
RASPBERRY MERINGUE HEARTS
Here's a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. -Mary Lou Wayman, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved. Fold in chopped almonds and vanilla. , Preheat oven to 300°. Drop meringue into 6 mounds on a parchment-lined baking sheet. Shape into 4-in. hearts with the back of a spoon, building up the edges slightly. Bake for 35 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours. , For filling, place raspberries in a food processor. Cover and process until blended. Strain and discard seeds. In a small saucepan, combine the cornstarch, pureed raspberries and jam until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until thickened. Cool. , To serve, spoon sauce into meringue hearts. Place scoop of sorbet on top. Sprinkle with sliced almonds. Garnish with fresh raspberries if desired.
Nutrition Facts : Calories 423 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 53mg sodium, Carbohydrate 89g carbohydrate (78g sugars, Fiber 6g fiber), Protein 5g protein.
MERINGUE HEARTS
Decorate our Chocolate Ganache Heart Tartlets with these hearts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 6 dozen
Number Of Ingredients 4
Steps:
- Preheat oven to 175 degrees. Place egg whites, sugar, and cream of tartar in a heatproof mixer bowl set over a pan of simmering water. Whisk until sugar dissolves, about 2 minutes. Transfer to a mixer, and beat with mixer on medium-high speed until stiff, glossy peaks form, about 7 minutes. Divide meringue into batches, and tint each with food coloring as desired. Transfer to pastry bags fitted with medium open star tips. Pipe hearts (1/2 to 1 inch each) onto parchment-lined baking sheets. Bake for 2 hours. Turn oven off, and let meringues stand in oven for 8 hours (or overnight).
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