Raspberry Meringue Hearts Recipes

RASPBERRY MERINGUE HEARTS

Steps:

• Position racks to divide oven in thirds; heat to 225°F. You'll need 2 large baking sheets lined with parchment paper. With cookie cutter and pencil, trace 16 hearts evenly spaced on each piece of paper. Invert parchment so tracings are facing down.
• Beat 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.
• Spoon mixture into prepared pastry bag. Using heart tracings as a guide, pipe an outline, then continue to pipe concentric smaller hearts within the outline until heart is completely filled with meringue.
• Bake 2 hours or until meringues feel firm. Turn off oven; leave meringues in oven 2 hours or overnight until hearts are crisp and dry. Peel off parchment.
• To serve, arrange on a plate and dust lightly with confectioners' sugar.
• Plan ahead: You can make up to 2 weeks ahead and store airtight at room temperature or freeze up to 2 months.

RASPBERRY FONDUE WITH MERINGUE CLOUD HEARTS

Steps:

• Heat cream in a heavy medium saucepan over medium heat until bubbles appear; remove from heat. Add white morsels and whisk until melted and smooth. Stir in jam and liqueur. Transfer mixture to a fondue pot. To keep fondue warm at the table for an extended period of time, place over a candle or canned heat burner. If eating immediately, serve in a decorative gravy boat. Serve with Meringue Cloud Hearts for dipping.
• Preheat oven to 200 degrees F. Line 2 heavy large baking sheets with parchment paper.
• Place egg whites in clean bowl of an electric mixer. Beat on medium speed until foamy. Add cream of tartar and increase speed to high. Continue beating until soft peaks form. Mix in salt. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Quickly mix in food coloring, 1 drop at a time, until desired color is achieved.
• Transfer meringue to a pastry bag fitted with the star tip. Pipe 2-inch-diameter heart-shape meringues onto prepared baking sheets, spacing evenly apart. Bake for 1 hour, or until dry and crispy when broken in half. Cool meringues completely on baking sheets. Store in airtight container at room temperature.

RASPBERRY MERINGUES

Steps:

• Heat oven to 225°F. Line cookie sheets with parchment paper. In small bowl, combine egg whites, cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.
• Add jam and food color; beat 1 minute at high speed. Pipe or spoon 1-inch mounds onto paper-lined cookie sheets.
• Bake at 225°F. for 2 hours or until crisp and dry. Cool 30 minutes or until completely cooled. Remove cookies from paper.

WHOOPIE HEARTS WITH RASPBERRY MERINGUE

Steps:

• Pour whoopie-pie batter into a gallon-size resealable plastic bag (work in two batches). Snip a 1/2-inch hole in one corner of bag. Pipe Vs onto parchment-lined baking sheets, spaced 2 inches apart. Bake and cool. Thaw frozen raspberries in a sieve set over a bowl; press to extract 1/4 cup juice. Beat meringue into stiff, glossy peaks, then stir in juice. Transfer to another gallon-size resealable plastic bag. Snip a 1/2-inch hole in one corner. Pipe filling onto flat sides of half of cookies, then sandwich with remaining cookies.