Pillowy Meringue Hearts Recipes

MARBLED MERINGUE HEARTS

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.

PILLOWY MERINGUE HEARTS

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.

PILLOWY MERINGUE HEARTS

Steps:

• Preheat oven to 225 degrees F. 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.

MERINGUE HEARTS

Steps:

• Preheat oven to 175°F. Place egg whites, sugar, and cream of tartar in a heat proof bowl set over (not in) a pan of simmering water. Whisk until sugar dissolves, about 2 minutes. Transfer to an electric mixer, and beat 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 1/4-inch star tips (#18). Pipe hearts (1/2 to 1 inch each) onto parchment-lined baking sheets. Bake 2 hours. Turn oven off, and let meringues stand in oven 8 hours (or overnight). Meringues can be stored in an airtight container in a cool, dry place up to 2 weeks.

MERINGUE HEARTS

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).