Wednesday, January 30, 2013

{Recipe: Strawberry Heart Meringues}

I can not profess to be a master in the art of delicate confections. Meringues can be a tad frightening; almost up there with the soufflĂ©' but not quite. However, they are not as labor intensive as you may think, and the fact that they utilize few ingredients, makes prep work and clean up a cinch.  Plus, what could be more fabulous than passing these heart-shaped beauties out to friends and family on Valentine's Day? I'm thinking they'll elicit some major "oohs and aahs!"

You will need:

  • 2 eggs whites
  • 1 Tbsp seedless strawberry jam (room temp)
  • 5 drops red food coloring
  • 1/3 cup granulated sugar
  • 1/3 cup sifted powdered sugar
  • 1/8 tsp cream of tartar
  • Parchment Paper
  • Pastry bag fitted with large star tip
  • Glass or metal mixing bowl
  • Mixer

Put egg white in a stainless steel or glass mixing bowl and let stand at room temperature for 30 minutes.

Preheat oven to 300°.

Combine jam and food coloring in a small bowl.

Combine granulated and powder sugar in another small bowl.

Uncover eggs and add cream of tartar. Beat with an electric mixer until soft peaks form.

Add sugar mixture 1 tablespoon at a time until all sugar is dissolved and stiff glossy peaks form (about 5-7 minutes).

Fold 1/2 cup of meringue mixture into jam mixture. Gently fold this mixture into the remaining meringue.

Line 2 large baking sheets with parchment paper

Pipe meringue into 2-3 inch hearts using a pastry bag fitted with a large star tip.
Tip: Start from the top center of your heart and pipe the meringue to the bottom point. Come back to the top to pipe the other side. Don't try to form the heart in one pass. 

Place baking sheets in oven and turn it off. Let them cool in the oven for about an hour or until dry and crisp. Gently remove. Makes about 20 cookies.

Recipe is a very slight variation from Better Homes and Gardens Annual Recipes 2005, Raspberry Meringues

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