Meringue Hearts Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: Egg whites, at room temp.
1/4 tsp: Cream of tartar,
1/2 tsp: Vanilla,
1/2 cup: Sugar,
CHOCOLATE SYRUP
2 tbsp: Unsweetened cocoa powder,
1 tbsp: Sugar,
1 tbsp: Cornstarch,
1 pinch: Salt,
1/2 cup: Light corn syrup,
1/4 cup: 1% milk,
1/2 tsp: Vanilla,
Directions:
1. Draw six 4" hearts, 1" apart, on waxed paper. Invert paper; stick
to baking sheet with masking tape. Fit pastry bag with medium-large
star tip.
2. Beat egg whites in small bowl with mixer at medium speed until
foamy. Add cream of tartar. Increase mixer speed to high. Add
vanilla. Gradually add sugar, 1 tablespoon at a time, beating
constantly just until stiff, but not dry, shiny peaks form, about 5
minutes.
3. Spoon meringue mixture into prepared pastry bag. Following outline
of tracings, pipe heart shapes onto waxed paper. Fill in centers of
hearts and smooth with rubber spatula or back of spoon. Pipe 2 more
layers over the heart outlines to build up sides of hearts.
4. Bake in preheated 225F. oven for 2 hours or until ivory-colored
and crisp. Remove to wire rack. Peel hearts from waxed paper and
transfer to rack to cool completely. Store in airtight container at
cool room temperature for up to 2 weeks or freeze forup to 2 months.
*** CHOCOLATE SYRUP ***
Whisk cocoa powder, sugar, cornstarch and salt in small saucepan.
Whisk in light corn syrup, milk. Bring to boiling. Reduce heat;
simmer, whisking constantly, 2 minutes until thick. Remove from heat.
Whisk in vanilla. Cool to room temperature
Source from luhu.jp
to baking sheet with masking tape. Fit pastry bag with medium-large
star tip.
2. Beat egg whites in small bowl with mixer at medium speed until
foamy. Add cream of tartar. Increase mixer speed to high. Add
vanilla. Gradually add sugar, 1 tablespoon at a time, beating
constantly just until stiff, but not dry, shiny peaks form, about 5
minutes.
3. Spoon meringue mixture into prepared pastry bag. Following outline
of tracings, pipe heart shapes onto waxed paper. Fill in centers of
hearts and smooth with rubber spatula or back of spoon. Pipe 2 more
layers over the heart outlines to build up sides of hearts.
4. Bake in preheated 225F. oven for 2 hours or until ivory-colored
and crisp. Remove to wire rack. Peel hearts from waxed paper and
transfer to rack to cool completely. Store in airtight container at
cool room temperature for up to 2 weeks or freeze forup to 2 months.
*** CHOCOLATE SYRUP ***
Whisk cocoa powder, sugar, cornstarch and salt in small saucepan.
Whisk in light corn syrup, milk. Bring to boiling. Reduce heat;
simmer, whisking constantly, 2 minutes until thick. Remove from heat.
Whisk in vanilla. Cool to room temperature
Source from luhu.jp
Tags
Desserts