Best 3 Marbled Meringue Hearts Recipes
Indulge in a delightful culinary adventure with our exquisite Marbled Meringue Hearts recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. These delicate heart-shaped treats, adorned with vibrant swirls of color, are the perfect way to express your love and affection on special occasions. With a crispy outer shell and a soft, chewy interior, these meringues offer a delightful contrast that will leave you craving more. Accompanying this main recipe, we also present two variations: the alluring Chocolate Marbled Meringue Hearts and the enchanting Raspberry Marbled Meringue Hearts. Each variation boasts its own unique flavor profile, ensuring that there's something for every palate to relish. Get ready to embark on a delightful journey of sweetness and artistry as you explore the world of Marbled Meringue Hearts.
Here are our top 3 tried and tested recipes!
MERINGUE CLOUDS
Provided by Ina Garten
Categories dessert
Time 2h30m
Yield 12 very large meringues
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Arrange two oven racks evenly in the oven.
- Line a sheet pan with parchment paper and spread the sugar in an even layer on the paper. (Leave a small border of paper around the sugar so the sugar doesn't spill onto the pan.) Bake for 8 to 10 minutes, until the sugar is hot (an edge will begin to brown). Reduce the oven temperature to 250 degrees F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the sugar is almost ready, whisk the egg whites on high speed for 1 minute, until the whites are frothy. With the mixer still on high, slowly add the hot sugar to the egg whites. (I use a large spoon to start and then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the meringue is at room temperature. It will be very thick and glossy.
- Using two large serving spoons, scoop 12 very large oval dollops of meringue onto two sheet pans lined with parchment paper. You should be able to get 6 meringues on each pan; space them well because they will expand while they bake. Place 3 candied rose petals on top of each meringue. Bake for 2 hours, until the outsides of the meringues are crisp and the centers are still soft. Set aside to cool on baking racks. Allow to sit uncovered and serve at room temperature. (Don't refrigerate or store covered or they will lose their crispness.)
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).
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.
Tips:
- Prepare Your Ingredients: Make sure all ingredients are at room temperature, especially the egg whites. This helps them whip up better and create a more stable meringue.
- Use Fresh Egg Whites: Old egg whites won't whip up as well, resulting in a less than perfect meringue.
- Whip Gradually: Start whipping the egg whites on low speed and gradually increase the speed as they start to foam. This helps prevent the meringue from becoming grainy.
- Add Sugar Slowly: Gradually add the sugar to the egg whites while whipping. This helps the sugar dissolve more evenly and prevents the meringue from becoming too stiff.
- Don't Overwhip: Be careful not to overwhip the meringue. It should be stiff and glossy, but not dry and crumbly.
- Use Food Coloring Wisely: If you're using food coloring, add it sparingly. Too much can make the meringue difficult to whip and give it an unnatural color.
- Pipe Carefully: When piping the meringue onto the parchment paper, be careful not to overfill the piping bag. This can cause the meringue to spread and lose its shape.
- Bake at the Right Temperature: Bake the meringues at the correct temperature and for the specified time. This will help ensure they come out perfectly crispy on the outside and chewy on the inside.
Conclusion:
With a little patience and attention to detail, you can easily create beautiful and delicious marbled meringue hearts. These cookies are perfect for Valentine's Day, anniversaries, or any other special occasion. They're also a great way to use up leftover egg whites. So next time you have some extra egg whites, give this recipe a try!
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