Best 4 Pillowy Meringue Hearts Recipes
Indulge in the delightful world of meringue hearts, where delicate and airy confections dance on your palate. These pillowy treats, crafted with precision and love, are a testament to the artistry of baking. With a crispy outer shell that yields to a soft and fluffy interior, each meringue heart is a symphony of textures and flavors.
This comprehensive guide unveils the secrets behind creating perfect meringue hearts, guiding you through the process with step-by-step instructions and invaluable tips. Discover the art of whipping egg whites to stiff peaks, incorporating sugar for a glossy meringue, and shaping them into heart-shaped delights.
Along the way, you'll find a treasure trove of meringue heart recipes that cater to every taste and occasion. From classic meringue hearts dusted with powdered sugar to decadent chocolate-dipped hearts, each recipe is a culinary masterpiece waiting to be savored.
Whether you're a seasoned baker or just starting your culinary journey, this guide will equip you with the knowledge and confidence to create stunning meringue hearts that will impress your loved ones and leave them craving more. So, let's embark on this sweet adventure together and explore the enchanting world of meringue hearts!
MARBLED MERINGUE HEARTS
Pretty pastel cookies are a fun way to brighten any special occasion. Replace the vanilla with a different extract for a change of flavor. -Laurie Herr, Westford, Vermont
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
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.
PILLOWY MERINGUE HEARTS
Brown-sugar meringue cookies are guaranteed to please. Half of the meringues are flavored with orange zest; the other half are tinted pink and flavored with grapefruit zest.
Categories Cookies dessert meringue Heart-Shaped orange zest grapefruit zest french
Yield 1 dozen
Number Of Ingredients 7
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.
Tips:
- Use high-quality ingredients: Fresh eggs, pure vanilla extract, and cream of tartar will give your meringues the best flavor and texture.
- Beat the egg whites until they are stiff and glossy: This will help the meringues reach their full volume and give them a smooth, delicate texture.
- Add the sugar gradually: This will help prevent the meringues from becoming grainy.
- Bake the meringues at a low temperature: This will help them dry out slowly and prevent them from cracking.
- Let the meringues cool completely before storing them: This will help them retain their shape and texture.
Conclusion:
Pillowy Meringue Hearts are a delicious and versatile treat that can be enjoyed on their own or used to top other desserts. With a little practice, you can easily master this classic recipe and impress your friends and family with your culinary skills. These delicate and airy meringues are perfect for any special occasion, from Valentine's Day to Christmas.
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