Meringue Hearts #2
Canada
Nutritional Values (per serving)
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...
|
|
| 1/2 | teaspoon | Vanilla |
Vanilla
Vanilla (vuh-NIL-uh) is the ultimate secret weapon in your pantry, acting as a natural volume knob for flavors. Derived from a fascinating, delicate tropical orchid flower, it brings a rich,...
|
|
| 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.
There are different... |
| 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.
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