Meringue Hearts Recipe

How to make it

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• Preheat oven
• to 250 degrees F (130 degrees C) and place racks in upper and lower third of your oven. Line two baking sheets with parchment paper. Using a 4 inch (10 cm) heart-shaped cookie cutter as your guide, draw 6 hearts (12 total) on each piece of parchment paper. Set aside while you make the meringue.
• In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. (The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.) Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip.
• Place a small spot of meringue at each corner of the pan to attach the parchment paper to the baking sheets. Pipe the meringue within the perimeters of the 12 heart shapes you have drawn on the parchment paper. Smooth with an offset spatula.
• Bake in preheated oven for about 60 to 70 minutes, alternating the baking sheets, top to bottom and front to back, about halfway through baking. (The time does depend on how humid or dry a day it is.) The meringues are done when they release easily from the parchment paper. When the meringues are baked, turn off the oven, open the oven door slightly, and leave the meringues in the turned off oven for about another half hour.
• For the strawberry whipped cream: In a large mixing bowl combine the whipping cream, vanilla extract, and sugar. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until soft peaks form. Then add the sweetened strawberry puree, a little at a time, beating just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if needed.
• To assemble dessert: With a pastry bag fitted with a star tip, pipe, or else spoon the whipped cream on top of the meringues and serve with lightly sweetened berries and extra strawberry puree, if desired.
• Note: In the above picture, I have used two meringues and sandwiched them together with the cream.
• Store leftover meringues in a cool dry airtight container up to one week.
• Makes 12 4-inch (10 cm) meringue hearts.
• `http://www.joyofbaking.com/MeringueHearts.html#ixzz0KgvjlPGq&D
• **TIPS: You can use a ziplock bag, instead of pastry bag. And you can use ANY cookie you would like, it doesnt have to be a heart! =]