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.
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Daniel Kumolu_johnson
[email protected]These were a fun and easy treat to make. I used a heart-shaped cookie cutter to cut out the meringues, and they turned out really cute. They were a little too sweet for my taste, but my kids loved them.
Okech Charles
[email protected]Wow! These meringue hearts are amazing! They're so light and fluffy, and they taste like little clouds. I can't believe how easy they were to make. I'll definitely be making these again and again.
aabuhang chamling
[email protected]These were a bit too sweet for my taste, but I think that's just a personal preference. The texture was great, though, and they were really easy to make. I might try them again with a different flavoring.
Jarren Drury
[email protected]I'm not a huge fan of meringue, but I thought I'd give this recipe a try. I'm so glad I did! These hearts are light and airy, with a perfect balance of sweetness. I'll definitely be making them again.
Brenda Stewart
[email protected]These pillowy meringue hearts were a hit at my Valentine's Day party! They were so easy to make and turned out perfectly. I loved the delicate flavor and the way they melted in my mouth.