Meringue Hearts
4 free range organic egg whites, room temp.
1 teaspoon vanilla extract
100g sieved icing sugar
100g caster sugar
250ml double cream
2 tablespoons fine sugar
100g raspberries
optional chocolate sprinkles
What would you rather give to your Mum on Mother's Day than a homemade heart? A homemade edible heart, of course! That is why today we make deliciously sweet meringue hearts with fresh summer fruit and whipped cream. If we make such a nice heart for mom, we'll make a few extra for us too :))
How to make the Meringue hearts
Separate the egg whites from the yolks.
Put the eggwhites into the mixer and beat it.
Measure both the sugars and one teaspoon vanilla extract.
Beat the egg whites until approximately half stiff.
Sieve the icing sugar.
Add vanilla and sugars gradually.
Beat the mixture +/- 5 minutes.
Preheat the oven to 80°C and cover the baking tray with waxed paper
Spoon the meringue into a piping bag.
Pipe hearts on the baking paper.
Bake the hearts for 2.5 hours.
Allow the hearts to cool on the baking tray
The cooled hearts stick to the baking paper.
After turning we see, the unserside is wet.
We put the turned over hearts back in the oven.
And we allow them to dry for 30 minutes more.
The hearts are dry, we continue where we got stuck ;))
Beat the cream with two tablespoons of fine sugar.
Spoon the cream in a piping bag with a serrated tip.
Allow the cream to stiffen in the fridge for 30 minutes.
Pipe the cream on the hearts just before serving.
Top the hearts with raspberries or strawberries and sprinkles.
Happy Mothers Day!