Raspberry Meringue Hearts Sundaysupper 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 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.

MARBLED MERINGUE HEARTS

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.