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RASPBERRY MERINGUE HEARTS

Posted by on Jan. 25, 2009 at 1:24 PM
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RASPBERRY MERINGUE HEARTS

Whites from 3 large eggs, room temp
1/4 tsp cream of tartar or cider vinegar
3/4 cup sugar
1 tsp raspberry extract
1/8 tsp liquid red food color
Confectioners sugar
Parchment paper
2 1/2 inch heart shaped cookie cutter
Pastry bag fitted with a 1/2 inch plain tip
2 large baking sheets lined with parchment paper

Heat oven to 225 degrees. With cookie cutter and pencil, trace 16 hearts evenly
space on each piece of paper. Invert parchment so tracings are facing down.

Beat egg whites with cream of tartar in a bowl with mixer until soft peaks form.
Gradually add sugar and beat 8 min. or until stiff glossy peaks form and mixture
no longer feels grainy. Beat in extract and food color until blended.

Spoon mixture into pastry bag. Using heart tracings as a guide, pipe an outline,
then continue to pipe concentric smaller hearts within the outline until heart
is completely filled with meringue.

Bake 2 hours or until meringues feel firm. Turn off oven, leave meringues in
oven 2 hours or overnight until hearts are crisp and dry. Peel off parchment. TO
SERVE---Arrange on a plate and dust lightly with confectioners sugar. MAKES 32.*

 


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by on Jan. 25, 2009 at 1:24 PM
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