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Meringue Hearts

Recipe information

  • Yield

    Makes about 6 dozen

Ingredients

2 large egg whites, room temperature
1/2 cup sugar
Pinch of cream of tartar
Gel-paste food coloring, in assorted colors

Preparation

  1. Preheat oven to 175°F. Place egg whites, sugar, and cream of tartar in a heat proof bowl set over (not in) a pan of simmering water. Whisk until sugar dissolves, about 2 minutes. Transfer to an electric mixer, and beat on medium-high speed until stiff, glossy peaks form, about 7 minutes. Divide meringue into batches, and tint each with food coloring as desired. Transfer to pastry bags fitted with 1/4-inch star tips (#18). Pipe hearts (1/2 to 1 inch each) onto parchment-lined baking sheets. Bake 2 hours. Turn oven off, and let meringues stand in oven 8 hours (or overnight). Meringues can be stored in an airtight container in a cool, dry place up to 2 weeks.

Martha Stewart's New Pies and Tarts
TagsDessertDairy FreeGluten FreeNut FreeBakingElectric MixerCookbooks
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