Swiss Meringue Heart Cookie -very easy to make and it only contains two ingredients: egg whites and sugar.
Ingredients:
90 g egg whites
180 g sugar
Step 1
Separate the egg yolk and egg whites. Add the sugar to the egg whites and place mixture in mixing bowl over prepared double boiler. Whisk constantly until you can no longer feel the sugar grains when rubbing a bit of the egg mixture between your fingers (about 5-7 minutes). If you have a candy thermometer, use it to bring the temperature of the mixture to 160 degrees.
Step 2
Remove bowl from the double boiler and transfer the mixture into a stand mixer, beat on low speed for 1 minute then increase speed to medium. Beat for an additional minute and then increase speed to full. Beat until firm peaks are achieved or until the merengue will cool down to room temperature.
Step 3
Color the merengue using the color of your choice.
Step 4
Fit a pastry bag with a small tip (I have a small open star tip)and fill with meringue. Pipe small stars into heart shape onto the parchment paper/baking sheet (I used a teflon mat). If your parchment paper pulls away from the pan you can use a small bit of meringue like glue to hold it down.
Step 5
Bake in oven for 1-1.5 hours checking every 5 minutes after the 1 hour mark. The cookies are done when they release from the parchment paper without leaving anything behind. They should twist off easily and not be browned in any way.
Normally, when the meringue cookies are done, I turn off the oven and prop the door open at least 6 inches. Leave them inside the oven for 30 minutes to cool and crisp up just a little more. I skip that step whenever the cookies are thin enough.
Step 6
Place each cookie on the stick into a goodie bag and tie with a ribbon.
Notes:
A mixing bowl and a mixer bowl have to be completely clean and dry. You can use a few drops of a lemon juice to clean it up.
Clean the button of the mixing bowl with a towel before transferring the mixture into a mixer bowl.
Color the merengue with a gel food coloring of your choice.
Store the cookies in an airtight container for up to a month, though higher humidity locations might only keep 2-3 weeks of storage.
Swiss Meringue Heart Cookie
Swiss Meringue Heart Cookie -very easy to make and it only contains two ingredients: egg whites and sugar.
- 90 g egg whites
- 180 g sugar
-
Separate the egg yolk and egg whites. Add the sugar to the egg whites and place mixture in mixing bowl over prepared double boiler. Whisk constantly until you can no longer feel the sugar grains when rubbing a bit of the egg mixture between your fingers (about 5-7 minutes). If you have a candy thermometer, use it to bring the temperature of the mixture to 160 degrees.
-
Remove bowl from the double boiler and transfer the mixture into a stand mixer, beat on low speed for 1 minute then increase speed to medium. Beat for an additional minute and then increase speed to full. Beat until firm peaks are achieved or until the merengue will cool down to room temperature.
-
Color the merengue using the color of your choice.
-
Fit a pastry bag with a small tip (I have a small open star tip) and fill with meringue. Pipe small stars into heart shape onto the parchment paper/baking sheet (I used a Teflon mat). If your parchment paper pulls away from the pan you can use a small bit of meringue like glue to hold it down.
-
Bake in oven for 1-1.5 hours checking every 5 minutes after the 1-hour mark. The cookies are done when they release from the parchment paper without leaving anything behind. They should twist off easily and not be browned in any way.
Normally, when the meringue cookies are done, I turn off the oven and prop the door open at least 6 inches. Leave them inside the oven for 30 minutes to cool and crisp up just a little more. I skip that step whenever the cookies are thin enough.
-
Place each cookie on the stick into a goodie bag and tie with a ribbon.
A mixing bowl and a mixer bowl have to be completely clean and dry. You can use a few drops of a lemon juice to clean it up.
Clean the button of the mixing bowl with a towel before transferring the mixture into a mixer bowl.
Color the merengue with a gel food coloring of your choice.
Store the cookies in an airtight container for up to a month, though higher humidity locations might only keep 2-3 weeks of storage.
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