RASPBERRY MERINGUE HEARTS
Here's a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. -Mary Lou Wayman, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved. Fold in chopped almonds and vanilla. , Preheat oven to 300°. Drop meringue into 6 mounds on a parchment-lined baking sheet. Shape into 4-in. hearts with the back of a spoon, building up the edges slightly. Bake for 35 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours. , For filling, place raspberries in a food processor. Cover and process until blended. Strain and discard seeds. In a small saucepan, combine the cornstarch, pureed raspberries and jam until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until thickened. Cool. , To serve, spoon sauce into meringue hearts. Place scoop of sorbet on top. Sprinkle with sliced almonds. Garnish with fresh raspberries if desired.
Nutrition Facts : Calories 423 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 53mg sodium, Carbohydrate 89g carbohydrate (78g sugars, Fiber 6g fiber), Protein 5g protein.
RASPBERRY MERINGUE HEARTS #SUNDAYSUPPER
Steps:
- For the meringue hearts:
- Preheat the oven to 200°.
- Place a piece of parchment paper on a baking sheet. Use a 5" wide heart to trace two hearts onto the paper. Set aside.
- Place the egg whites and cream of tartar into a mixing bowl fitted with a whisk attachment. Whisk on medium speed until soft peaks form. With the mixer on, slowly add the sugar into the bowl. Scrape the bowl down, increase the speed and beat on high until stiff peaks form and the sugar is dissolved. Add the vanilla extract.
- Place a round tip (#6) into a gallon plastic freezer bag or pastry bag. Fill the bag with the meringue.
- Dot the corners of the baking sheet with meringue. Place the parchment paper with the writing side facing down onto the baking sheet and press the edges down. The meringue dots will work as 'glue' to keep the paper in place.
- Starting on the outside perimiter, trace inside the lines of the heart working your way towards the middle. Build a 'wall' by continuing to pipe over the outside edge of the meringue heart, leaving the center with only one layer of meringue. Repeat for the second heart.
- Bake at 200° for 30 minutes. Turn the oven off and leave the hearts in the oven for another hour. Remove from the oven and cool completely.
- For the filling:
- Once the meringue hearts are cool, place the mascarpone, heavy cream, confectioners sugar and lemon zest into a mixing bowl. Using a whisk attachment, beat on medium speed until stiff peaks form. Do not overbeat.
- Spoon the filling into the meringue hearts.
- For the topping:
- Place raspberries over the meringue. Drizzle raspberry jelly over the top.
WHOOPIE HEARTS WITH RASPBERRY MERINGUE
When piped into a V shape, this chocolaty batter bakes into a heart for a Valentine's Day treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 3
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.
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 MERINGUE HEARTS
There are a lot of meringue cookie recipes, but this is the first one I have seen with jam in it. Eggs whip up best when they are room temperature. Serving amounts depend upon the size of hearts that you make & if you keep them as just outlined hearts or fill them in.
Provided by Krsi Sue
Categories Candy
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Let eggs stand for 30 minutes to allow them to warm up to room temperature.
- In small bowl, mix sugars.
- In separate bowl, mix jam and food coloring.
- Beat eggs to soft peaks, adding cream of tartar while beating.
- Add sugar mixture to the eggs 1 tsp at a time while beating, approximately 5 minutes.
- Fold 1/2 c meringue mixture into jam.
- Fold remaining meringue back into the meringue/jam mixture.
- Place into a pastry bag with a large star tip.
- Pipe hearts onto cookie sheet lined with parchment paper. You may leave the hearts as an outline or fill them in until they are solid hearts.
- Preheat oven to 300 degrees.
- Place cookie sheets into oven and turn the oven off.
- Keep meringues in a closed oven for 1 hour or until crisp.
Nutrition Facts : Calories 42.2, Sodium 9.8, Carbohydrate 10.1, Sugar 9.7, Protein 0.6
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- Let egg whites stand in a large mixing bowl at room temperature for 30 minutes. Add the vanilla, cream of tartar, and salt to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add sugar, a tablespoon at a time, beating about 7 minutes on high speed or until stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold in very finely chopped almonds.
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- Bake in a 300 degree F oven for 35 minutes. Turn off oven. Let shells dry in oven, with the door closed, for at least 1 hour. Remove from paper.
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