Meringue Hearts
Meringue Hearts Recipe:
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup (200 grams) superfine (caster) white sugar
1 teaspoon pure vanilla extract
Strawberry Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
1/2 cup (120 ml) lightly sweetened strawberry puree (can use strawberry or
raspberry jam)
Fresh Berries
Meringue Hearts: Preheat oven to 250 degrees F (130 degrees C) and place
racks in upper and lower third of your oven. Line two baking sheets with
parchment paper. Using a 4 inch (10 cm) heart-shaped cookie cutter as your
guide, draw 6 hearts (12 total) on each piece of parchment paper.
In the bowl of your electric mixer, with the whisk attachment, beat the egg
whites on low-medium speed until foamy. Add the cream of tartar and
continue to beat the whites until they hold soft peaks. Add the sugar, a
little at a time, and continue to beat until the meringue holds stiff peaks.
(The meringue is done when it holds stiff peaks and when you rub a little
between your thumb and index finger it does not feel gritty. If it feels
gritty the sugar has not fully dissolved so keep beating until it feels
smooth between your fingers.) Transfer the meringue to a pastry bag fitted
with a 1/2 inch (1.25 cm) plain tip.
Place a small spot of meringue at each corner of the pan to attach the
parchment paper to the baking sheets. Pipe the meringue within the
perimeters of the 12 heart shapes you have drawn on the parchment paper.
Smooth with an offset spatula.
Bake in preheated oven for about 60 to 70 minutes, alternating the baking
sheets, top to bottom and front to back, about halfway through baking. (The
time does depend on how humid or dry a day it is.) The meringues are done
when they release easily from the parchment paper. When the meringues are
baked, turn off the oven, open the oven door slightly, and leave the
meringues in the turned off oven for about another half hour.
For the strawberry whipped cream: In a large mixing bowl combine the
whipping cream, vanilla extract, and sugar. Cover and chill the bowl and
beaters in the refrigerator for at least 30 minutes. When chilled, beat the
mixture until soft peaks form. Then add the sweetened strawberry puree, a
little at a time, beating just until stiff peaks form when the beater is
raised. Taste and fold in more sugar or puree, if needed.
To assemble dessert: With a pastry bag fitted with a star tip, pipe, or
else spoon the whipped cream on top of the meringues and serve with berries
and extra strawberry puree, if desired.
Note: In the above picture, I have used two meringues and sandwiched them
together with the cream.
Store leftover meringues in a cool dry airtight container up to one week.
Makes 12 4-inch (10 cm) meringue hearts.
Prettypinkbutterfly
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