Meringue Hearts with Whipped Cream and Raspberries
User Reviews
5
Meringue Hearts with Whipped Cream and Raspberries
Description
This recipe creates heart-shaped meringue shells by whipping room-temperature egg whites with cream of tartar, salt, and vanilla until stiff and glossy, then baking them at a low temperature with the oven door slightly ajar. The slow baking produces crisp, light meringues that can be stored for several days in airtight containers if protected from humidity.
While the shells bake, sweetened whipping cream is whipped to soft peaks, and a raspberry coulis is made by pureeing thawed frozen berries with sugar. The assembled dessert layers whipped cream within the meringue hearts and adds fresh raspberries and mixed berry coulis, combining crispness, smooth creaminess, and bright fruit flavors.
This treat suits a special occasion or light dessert, showcasing contrasts of textures and a balance of sweetness and tartness.
Egg whites should be at room temperature for better volume. Meringues may be prepared several days in advance but should be kept in airtight containers away from humidity, which can affect their crispness.
Ingredients
- 3 egg bring to room temperature for best results, white
- 1 cup confectioners sugar
- pinch salt
- pinch cream of tartar
- 1/4 teaspoon vanilla
- 1 pint raspberries fresh
- 1 cup whipping cream
- 2 Tablespoons sugar
- 1 cup mixed berries defrosted, frozen
- 3 Tablespoons powdered sugar
Instructions
- To make the meringue shells, pre-heat oven to 200*, line baking sheets with parchment paper or silpat, (silicone baking sheet).
- In a clean, grease-free mixing bowl, whip whites on low speed until foamy.
- Add salt, cream of tartar and vanilla, and continue whipping about 8 minutes or so, the whites should begin to have soft peaks.
- Gradually add sugar, a few teaspoons at a time and continue beating until the whites are stiff and shiny like satin.
- Either use a pastry bag to pipe out heart shell, or drop by tablespoons on prepared sheets.
- Bake for about 1½ hours at 200* with oven door slightly ajar.
- When they are done, they will be crispy and light and will be easily removed from the cookie sheet.
- While the shells are baking, whip cream and sugar in stand mixer, or by hand with a whisk, until soft peaks form.
- For the Raspberry Sauce, or "coulis", thaw frozen berries and puree in a food processor or blender until smooth. Add sugar if desired.
- To assemble: fill each shell with whipped cream, and fresh berries. Serve raspberry coulis on the side, or drizzle on top.
- Dust with powdered sugar
Notes
- Use room-temperature egg whites for optimum volume when whipping.
- Meringue shells can be made ahead and stored in an airtight container at room temperature for several days.
- Humidity can negatively affect meringue texture; avoid making on very humid days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 439kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 82mg | 27% |
| Sodium | 62mg | 3% |
| Potassium | 282mg | 6% |
| Fiber | 9g | 36% |
| Sugar | 44g | 88% |
| Vitamin A | 932IU | 19% |
| Vitamin C | 32mg | 36% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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