Meringue Cloud Hearts Recipes

MERINGUE CLOUDS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
• Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
• Scoop 6 large mounds of meringue (3/4 cup each) onto the baking sheets, leaving space between each. Using the back of a spoon, pull up the meringue to form swoops and spikes on each mound. Sprinkle with coarse sugar. Bake at 250 degrees F until dry and crisp, 4 to 5 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.

STRAWBERRY MERINGUE CLOUDS

Steps:

• Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
• In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
• Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
• The meringues can be stored in an airtight plastic container for up to 4 days.

VALENTINE MERINGUE HEARTS

Steps:

• Cut a heart pattern from a 4-1/2 inch square of paper. Cover baking sheet with brown paper. (You can bake on the brown paper so make sure it is clean.) Grocery store bags without writing on them are okay. Draw 6 hearts on the brown paper using your pattern as a guide.
• Beat egg whites with vanilla, cream of tartar and salt until frothy. Add sugar, a little at a time, and continue beating until stiff peaks form and sugar is dissolved. Rub a bit between your figures to feel that no sugar remains undissolved. Add food coloring, a few drops to make a delicate pink color.
• Spread meringue over the heart shapes, 1/4 inch thick. Make into the heart shape using a spoon to push and form into correct shape. Pipe rim 3/4 inch high with pastry tube.
• Bake in preheated 275-degree oven for 1 hour. Turn off oven and let meringues dry in oven for 1 more hour. DO NOT open oven door during this time.
• Fill the cooled meringues with scoops of ice cream and top with strawberries. Decorate with mint leaves if desired.

MARBLED MERINGUE HEARTS

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Remove 1/4 cup and tint pink. Lightly swirl pink mixture into remaining meringue. Fill pastry bag with meringue. Pipe 2-in. heart shapes 2 in. apart onto prepared baking sheets. , Bake until set and dry, about 20 minutes. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.

RASPBERRY FONDUE WITH MERINGUE CLOUD HEARTS

Steps:

• Heat cream in a heavy medium saucepan over medium heat until bubbles appear; remove from heat. Add white morsels and whisk until melted and smooth. Stir in jam and liqueur. Transfer mixture to a fondue pot. To keep fondue warm at the table for an extended period of time, place over a candle or canned heat burner. If eating immediately, serve in a decorative gravy boat. Serve with Meringue Cloud Hearts for dipping.
• Preheat oven to 200 degrees F. Line 2 heavy large baking sheets with parchment paper.
• Place egg whites in clean bowl of an electric mixer. Beat on medium speed until foamy. Add cream of tartar and increase speed to high. Continue beating until soft peaks form. Mix in salt. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Quickly mix in food coloring, 1 drop at a time, until desired color is achieved.
• Transfer meringue to a pastry bag fitted with the star tip. Pipe 2-inch-diameter heart-shape meringues onto prepared baking sheets, spacing evenly apart. Bake for 1 hour, or until dry and crispy when broken in half. Cool meringues completely on baking sheets. Store in airtight container at room temperature.