Raspberry Meringue Hearts Food

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.

RASPBERRY MERINGUE HEARTS

Steps:

• Position racks to divide oven in thirds; heat to 225°F. You'll need 2 large baking sheets lined with parchment paper. With cookie cutter and pencil, trace 16 hearts evenly spaced on each piece of paper. Invert parchment so tracings are facing down.
• 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 8 minutes or until stiff, glossy peaks form and mixture no longer feels grainy. Beat in extract and food color until blended.
• Spoon mixture into prepared pastry bag. Using heart tracings as a guide, pipe an outline, then continue to pipe concentric smaller hearts within the outline until heart is completely filled with meringue.
• Bake 2 hours or until meringues feel firm. Turn off oven; leave meringues in oven 2 hours or overnight until hearts are crisp and dry. Peel off parchment.
• To serve, arrange on a plate and dust lightly with confectioners' sugar.
• Plan ahead: You can make up to 2 weeks ahead and store airtight at room temperature or freeze up to 2 months.

RASPBERRY MERINGUE HEARTS

Steps:

• Let eggs stand for 30 minutes to allow them to warm up to room temperature.
• In small bowl, mix sugars.
• In separate bowl, mix jam and food coloring.
• Beat eggs to soft peaks, adding cream of tartar while beating.
• Add sugar mixture to the eggs 1 tsp at a time while beating, approximately 5 minutes.
• Fold 1/2 c meringue mixture into jam.
• Fold remaining meringue back into the meringue/jam mixture.
• Place into a pastry bag with a large star tip.
• Pipe hearts onto cookie sheet lined with parchment paper. You may leave the hearts as an outline or fill them in until they are solid hearts.
• Preheat oven to 300 degrees.
• Place cookie sheets into oven and turn the oven off.
• Keep meringues in a closed oven for 1 hour or until crisp.

RASPBERRY MERINGUE BARS

Steps:

• preheat oven to 325*.grease a 13x9" pan --
• beat butter and brown sugar in a medium bowl.till light and fluffy -- add 1 egg, beat till blended.
• stir in flour until well combined.
• pat dough evnly in pan.and bake for 20 minutes.
• remove from oven and spread solo almond filling over crust.
• to prepare meringue topping:.
• beat egg whites in medium bowl at high speed till stiff and glossy -- add sugar gradually and beat.fold in coconut and almonds.
• spread over filling.return to oven and bake 20 minutes or meringue topping is lightly browned.
• cool completely in pan on wire rack.

MERINGUE CLOUD HEARTS

Steps:

• 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.