Wednesday, January 23, 2013

“Be Still My (Meringue) Heart” Cookies

meringue hearts cookies

Chocolate might reign supreme as the sweet choice for Valentine's Day but if something lighter tickles your fancy, meringue heart cookies just might make your heart go all aflutter.

Made with ingredients most of us already have on hand in our kitchens, the ingredients are simple: egg whites, cream of tartar, granulated sugar (either ‘super fine’ or regular), and vanilla.  The pink food coloring for tinting the meringue is optional but soft pink hearts are the language of love on this day and whisper, “Will you be my Valentine?”

Meringue cookies are fast to whip up and easy to form whether the meringue is dropped by teaspoons onto cookie sheets to resemble chocolate kisses, or, as I’ve done, by piping the meringue through a 1/2 inch plain, round cake decorating tip placed in a pastry bag.

Chocolate treats still might be the royal standard to accompany a bouquet of roses but giving your Valentine these delicious, light and airy crisps of vanilla will definitely have your someone special looking at you through rose colored glasses.

Follow the photo tutorial instructions for “Piping the Hearts” after the “Recipe” and “Tips” section.

Let’s begin with…

meringue heart cookies

 new flag

meringue heart cookies recipe

  • 1/2 cup Egg Whites (approx. 3 - 4 large eggs, room temperature)
  • 1/4 teaspoon Cream of Tartar
  • 1 cup Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 2 drops or more of Food or Cake Decorating Color, of your choice.  I chose Americolor’s Soft Pink.

In addition to the above ingredients you will need:

  • 3 - 4 baking sheets
  • parchment baking paper
  • pastry bag
  • 1/2 inch opening plain, round decorating tip
  • Disco Dust, rainbow or baby pink for decoration (optional)

Preheat oven to 225 F
Line 3 - 4 baking sheets with parchment paper.

Place eggs whites in a bowl of an electric mixer fitted with a whisk attachment.

Beat on medium speed until egg whites are foamy.
Add cream of tartar and continue beating until stiff peaks form.

Keeping the mixer on medium speed, begin adding sugar one tablespoon
at a time, waiting thirty seconds between sugar additions.

With all sugar added, beat meringue on medium-high for an additional eight minutes to
dissolve any remaining granulated sugar. Scrape down sides of bowl.

With the mixer on low, stir vanilla into beaten meringue to incorporate.

Add food or cake decorating coloring a drop at a time for desired tint.

Scrape the bowl.  The meringue is ready for the pastry bag.

Place a plain, round decorating tip that has an opening of approximately
1/2 inch in the pastry bag.  Fill the bag with meringue mixture.

See the sections, TIPS and PIPING THE HEARTS photos for piping and decorating instructions. Pipe meringue onto paper lined baking sheets, spacing 2 inches apart.  The meringue will not spread when baked. 

Bake 1 hour at 225 F.  Turn off oven and let the meringue hearts cool completely with the oven door shut.

meringue heart cookies tips

piping the hearts

meringue heart cookies

meringue heart cookies

meringue heart cookies

Disco Dust is edible decorative “glitter” made from gelatin and is available in cake decorating stores and online.

Ready to bake.

meringue heart cookies

meringue heart cookies

Bet your Valentine can’t eat just one… or two!

meringue hearts cookie

Have a sweet Valentine’s Day. 

Red heart


Lisa Odom said...

These are so cute and perfect!

I am going to give them a try!!!

Lily Lemontree said...

How perfect!
Meringue and I have never been friends but if they might possibly look even remotely close to yours, I have to give it a try!

Let The Tide Pull Your Dreams Ashore said...

One of my favorites...they are darling! xx

Sheri said...

those are just beautiful. hope all is well in your world. xo

Stitchfork said...

I ❤ pink meringue hearts!

carole maxwell said...

Hey Sis, You've done it again. These are so darn cute and there are soooooo many uses for them. My minds a whirling!!

Headed your way in February. Hope we can connect this time.


SoHo Accessories said...

Those look delight and delicious...I'm going to give them a try.

High Heeled Life said...

These are so darling!! and you are right I don't believe I could eat just one, or two ... a few YES!!! :)

Thanks for sharing this great recipe. xo HHL

Leslie said...

These look wonderful and are so festive! So festive and such a pretty color pink. Thanks for sharing and I can't wait to try them!


Debina said...

I love the hearts you made, and plan on trying them soon. Thank you for the great tutorial.

LPC said...


Suburban Princess said...

Adorable! They would be perfect all tied up with some ribbon - a nice little gift!

DKPA said...

These are soooooo cute!!!! We are having a princess ball aka father daughter dance and my daughter says "I have to make these! And with the glitter dust!"

Mary Ann at classic•casual•home said... :) I am pinning this recipe. Just beautiful. What great gifts.

Trevor Sis Boom said...

Absolutely stunning!

Nicole said...

Those are so cute!!!

CookieTrek said...

I would love to win the Disco Dust! At first when you wrote surprise, I thought maybe you were going to post some ant invasion pictures!

A Day in Candiland said...

I have never used disco dust, I love your hearts and would love to win some pink disco dust.

pretty pink tulips said...

Pink meringue still my heart!!!

Great tutuorial!!
xoxo Elizabeth

Karen said...

These look delicious and so cute! Awesome job!

Susan said...

Found you via Celia's blog!
I love meringue. My very favorite and these? Adorable!

Carole said...

Something different! Of all the cake decorating and baking I've done I've never worked with meringue. I'll be giving it a try soon. Thanks for sharing. :-)

Related Posts with Thumbnails