Chef's Level
Meringue Hearts #2
/ 512
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 2 | large | Egg whites » room temperature | ||
| 1/4 | teaspoon | Cream Of Tartar |
Cream Of Tartar
Cream of Tartar - pronounced 'kreem uhv TAR-tar' is a white, powdery substance officially known as potassium bitartrate. It's a byproduct of winemaking, forming naturally during the fermentation process as sediment.
Read more...
In cooking, cream |
|
| 1/2 | teaspoon | Vanilla |
Vanilla
Vanilla is the fruit of an orchid plant. Each hand-pollinated flower becomes a long slender pod or bean which is picked while still green. It undergoes a curing and drying process during which
Read more...
|
|
| 1/2 | cup | Sugar |
Sugar
Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts.
Read more...
There are different types of sugar, |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 30 Minutes | 2 Hours | 2 hours 30 minutes |
Directions:
Preheat oven to 225°F / 110°C / Gas Mark 1/4
1. Draw 6 x 4 inch hearts, 1 inch apart, on waxed paper.
2. Invert paper; stick it to baking sheet with masking tape.
3. Fit pastry bag with medium-large star tip. Set aside.
4. Beat egg whites in small bowl with mixer at medium speed until foamy.
5. Add cream of tartar.
6. Increase mixer speed to high and add the vanilla.
7. Gradually add sugar, 1 tablespoon at a time, beating constantly just until stiff, and shiny peaks form, about 5 minutes.
8. Spoon meringue mixture into prepared pastry bag.
9. Following outline of tracings, pipe heart shapes onto waxed paper.
10. Fill in centers of hearts and smooth with rubber spatula or back of spoon.
11. Pipe 2 more layers over the heart outlines to build up sides of hearts.
12. Bake in preheated 225°F oven for 2 hours or until ivory-colored and crisp.
13. Remove to wire rack.
14. Peel hearts from waxed paper and transfer to rack to cool completely.
15. Drizzle with a wonderful Chocolate Syrup to complete the dessert.
Submitted by Kagar K. | January 15th, 2024 See all of Kagar K.'s Recipes.
Filed Under:
Tested and True
When making ice cream at home, chill the ice cream mixture thoroughly in the refrigerator before churning. This helps prevent ice crystals and makes sure you end with a smoother texture. Taking the time to cool your mixture can make the difference between good and great homemade ice cream.
Tell me more...