Best Raspberry Meringue Hearts Recipes

RASPBERRY MERINGUE HEARTS

Steps:

• Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved. Fold in chopped almonds and vanilla. , Preheat oven to 300°. Drop meringue into 6 mounds on a parchment-lined baking sheet. Shape into 4-in. hearts with the back of a spoon, building up the edges slightly. Bake for 35 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours. , For filling, place raspberries in a food processor. Cover and process until blended. Strain and discard seeds. In a small saucepan, combine the cornstarch, pureed raspberries and jam until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until thickened. Cool. , To serve, spoon sauce into meringue hearts. Place scoop of sorbet on top. Sprinkle with sliced almonds. Garnish with fresh raspberries if desired.

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.

WHOOPIE HEARTS WITH RASPBERRY MERINGUE

Steps:

• Pour whoopie-pie batter into a gallon-size resealable plastic bag (work in two batches). Snip a 1/2-inch hole in one corner of bag. Pipe Vs onto parchment-lined baking sheets, spaced 2 inches apart. Bake and cool. Thaw frozen raspberries in a sieve set over a bowl; press to extract 1/4 cup juice. Beat meringue into stiff, glossy peaks, then stir in juice. Transfer to another gallon-size resealable plastic bag. Snip a 1/2-inch hole in one corner. Pipe filling onto flat sides of half of cookies, then sandwich with remaining cookies.