Whoopie Hearts With Raspberry Meringue 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.

CHOCOLATE WHOOPIE PIES WITH RASPBERRY BUTTERCREAM

Steps:

• Line 2 baking sheets with parchment and lightly coat with cooking spray.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat together the brown sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
• Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake the cookies, rotating the trays halfway through, until the tops bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
• For the buttercream filling: Put the confectioners' sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until just incorporated, about 1 minute. Increase the mixer speed to medium and beat until smooth and fully incorporated. Turn the mixer off and scrape down the sides of the bowl. Add the raspberry jam and vanilla extract. Turn the mixer back on to medium speed and beat until well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated.
• Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottom facing in--to make a sandwich.
• Put the almonds on a plate and roll the edge of each whoopee pie in the almonds to coat.

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.

CHOCOLATE RASPBERRY WHOOPIE PIES

Steps:

• Pre heat oven to 350 degrees and line 3 large baking sheets with parchment paper.
• In a bowl, beat butter, sugar, coco, baking powder and baking soda until creamy.
• Beat in melted chocolate and eggs, one at a time, until well combined.
• Beat in milk then flour.
• Drop batter by heaping tablespoons onto prepared baking sheets, allowing 8 cookies per sheet. Makes about 24 cookies.
• Bake for 10-12 minutes or until tops spring back when lightly pressed.
• Remove to wire rack to cool completely.
• FROSTING: In another bowl, beat cream cheese and butter until smooth. Add sugar and vanilla and continue to mix until fluffy. Fold in mashed raspberries. Be careful not to over mix.
• Spread half the cookies with filling; top with the remaining cookies, flat side down to form sandwiches and press lightly.
• ENJOY!

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.

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 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-LEMON WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
• Drop batter in 2-tablespoon mounds, about 2 inches apart, onto 2 parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
• In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.