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Sunday, February 12, 2012

Raspberry Meringue Hearts

Need something impressive to make your honey for Valentine's Day? Something with the same delicious raspberry flavor as these but not as many steps? Well look no further, folks. Love is in the air and I have the dessert for you.

These meringues are so light and tasty it's easy to fall in love with them. I fell hard... and ate most of them. These have become some what of a tradition in our household. A tradition in the fact that I have made them last year and then I made them again this year. Not a big deal, I know... but it does mean they are easy enough for me to attempt again!

Raspberry Meringue Hearts

3 Egg Whites (Room Temperature)
1/4 tsp Cream of Tartar
3/4 Cup Sugar
1 tsp Raspberry Extract
1/8 tsp Liquid Red Food Coloring
Powdered Sugar (for Garnish)
*You will also need parchment paper, a heart shaped cookie cutter, and a large ziploc bag with the tip cut off (or a pastry bag fitted with a 1/2 inch tip if you are real fancy).

1. Position racks to divide over in thirds; preheat to 225 degrees. Line two baking sheets with parchment paper. With your cookie cutter, trace hearts evenly spaced on each piece of paper (I got about 16). Invert parchment paper so tracings are facing down.
2. Beat egg whites with cream of tartar in a large bowl with mixer on medium speed until soft peaks form when beaters are lifted. On high speed, gradually add sugar and beat until stiff, glossy peaks form and mixture no longer feel grainy. Beat in extract and food coloring until blended.
3. Spoon mixture into ziploc bag. Pipe the outline of your hearts and fill in completely with your meringue mixture.
4. Bake 2 hours or until meringues feel firm. Turn off oven and leave meringues in oven for another 2 hours or overnight until hearts are crisp and dry. 
5. Peel off parchment and arrange on a plate. Lightly dust with powdered sugar and serve.

Happy Valentine's Day!
Enjoy! :)

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