SO we’re getting closer to the day and I just can’t help it…!!! I love days like Valentine’s Day and I’m clearly not ashamed to keep saying it! I love heart shaped things, always have always will! I doodle hearts all the time… I’ve been doing heart doodles ever since I can remember!!!!
Not really sure why I’m so obsessed with that shape… I guess I’ve always just liked the idea of love… it’s all you need really isn’t it?
Meringues are funny, pillowy, airy little things (or big things)… and they’re not as daunting to make as people say they are… I admit I’m no expert but my meringues are pretty decent… the only problem I have is that they always brown too much… even in a low temperature… not sure why that is, but I suppose I’ll keep trying!
I added a little colour to these… using a concentrated strawberry compote (readymade).. it’s tart and thick and so red (natural colouring)… and looks really cool….
When making meringues, you really need to make sure that the bowl of your electric mixer is spotless… or whatever bowl you are using… everything around you needs to be clean and not damp at all otherwise you wont get crisp meringues… a lot can go wrong with egg whites apparently!! Be careful when you’re separating your egg whites too… not even a tiny bit of yolk should go in there… so take your time… And when you reach stiff peaks you need to do the test… the one where you hold the bowl of meringue upside down over your head to make sure it’s stiff enough not to even move!! 🙂
I did them in different sizes because I love freedom to play around…! You can do any design you want with these!
For me, this is a very good, quick dessert option as you can prepare these during the day, and serve them up after dinner with any fresh fruit and cream or ice cream, and it’ll always look elegant and like you’ve made a HUGE effort! here I just put some fresh raspberries on the plate with some of the strawberry compote…
Valentine’s Day treat: Heart shaped Meringues
- 4 egg whites
- 1 pinch cream of tartar
- 1.2 cup caster sugar
- pink or blue food colouring or strawberry compote concentrate
- Preheat the oven to 140C. Line a baking tray with parchment paper.
- Put the egg whites into a large spotlessly clean bowl with a pinch of cream of tartar. Whisk until soft peaks form. Gradually add the caster sugar one tablespoon at a time, whisking between each addition, until it has all been added and the meringue is satiny and forms stiff peaks when the whisk is lifted from the mixture.
- Using a piping bag fitted with a 1.5cm nozzle make thin lines of colour using a flat knife or wooden skewer along the insides of the bag, then pipe the mixture into individual meringues onto the prepared baking tray.
- Bake in the oven for 30 minutes. Test one by lifting and gently pressing on the base of a meringue – it should be crisp but give way with a bit of pressure – they will crisp more when cooling. Turn off the oven, and leave to cool in the oven with the oven door slightly ajar for best results. If possible, let them cool completely in the oven.
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