Meringue Hearts | Keldons Cookery

Chef Level

32 Easy Recipes On File

85 Moderate Recipes On File

47 Advanced Recipes On File

10 Expert Recipes On File

3 Master Chef Recipes On File

Recipe that Compliments:

Meringue Hearts
/ 205

Chocolate Syrup
/ 63

Tips and Hacks

Next time you're grilling, use a bunch of rosemary sprigs tied together as your basting brush. It's a helpful tip that gives your food a hint of rosemary flavor and makes your backyard smell wonderful, too. Tie them up, dip in oil, and brush on your meats or veggies.

Tell me more...

Meringue Hearts #2

/ 90

Kagar K. | January 15th, 2024

Recipe of Canada

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. In cooking, cream Read more...
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. There are different types of sugar, Read more...

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.

this Recipe

Filed Under:

Tested and True

Speed up your potato baking process with a simple kitchen hack: soak them in salt water for 20 minutes prior to baking. This not only speeds up cooking time but also enhances flavor, giving you perfectly seasoned, fluffy potatoes faster.
Read more...