February 11, 2011

Raspberry-Filled Meringue Heart Cookies


Valentine's Day marks marks seven years that I have been married to my sweetheart, John. We met when I was in the summer after 9th grade and by the end of our first date, I knew he was the one without a doubt in my mind. He is an amazing man. He is considerate, honest, truthful, caring, an amazing father, intelligent, witty, the funniest person I've ever met and on top of all of those things, he gladly puts my needs before his own. He is my best friend and soul-mate. He is my everything. He is going to hate me when he reads the sappiness of this post lol ;) I can't help it; I'm a sappy kind of girl. :)

Ingredients:
Printable Recipe

  • 3 egg whites, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/8 tsp cream of tarter
  • Pinch of salt
  • 3/4 c sugar
  • Red food coloring, a few drops
  • Raspberry preserves
Directions:

Preheat oven to 250 degrees. In a large bowl, beat together the egg whites, raspberry extract, cream of tarter and salt using an electric mixer on high speed until peeks begin to form.

Turn down the speed to low and slowly add in the sugar . Add the red food coloring, to desired color.

Pipe the egg mixture into heart shapes onto parchment paper lined baking sheets and then outline each heart. Bake for 40 to 45 minutes. Turn the heat off and allow the meringues to sit in the oven for an hour.

Carefully remove the meringues from the parchment paper. Spoon the raspberry preserves into the center of each heart.

Enjoy!



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