Meringue Hearts With Raspberry Sauce

8 servings
1 Hours 25 Minutes

Valentine's Day is one of those holidays where we all like to give a little extra attention to the food we are serving. Unlike other holidays, we are not usually feeding a crowd, so making a big cake or pie is not always the best option. Enter these meringue shells, a light and airy confection made of whipped egg whites and sugar. They are so convenient to make the day before, along with the raspberry sauce (recipe also included). Then, on the "big day" all you need to do is garnish the shells as desired. I used raspberry sauce, a scoop of raspberry sherbet, and some fresh berries and sliced almonds. This is a guaranteed hit for the raspberry lovers!

Make a simple meringue - similar to the top of lemon meringue pie. Only this time, you shape it (circles or hearts) and bake it.

Make the included recipe for raspberry sauce and use it to garnish - keep the heart theme going!

For some people, there's no such thing as too much raspberry!!!

A delicious way to show a little extra love on February 14th!

Meringue Hearts With Raspberry Sauce

Recipe details

  • 8 servings
  • Prep time: 30 Minutes|Cook time: 55 Minutes|Total time: 1 Hours 25 Minutes

Ingredients

Meringue shell

Sauce

Garnishes, as desired

Instructions

Meringue shells

Preheat oven to 275F. Line a baking sheet with parchment paper.
Place egg whites and cream of tartar in a medium bowl. Using a hand mixer, beat until foamy. While beating, begin adding sugar, about a tablespoon at a time, beating well after each addition. Once all sugar is added, continue beating until mixture is stiff and glossy. Do not under beat.
Drop meringue of 1/3 to ½ cupfuls onto the parchment paper-lined sheet. Shape into hearts and build up the sides slightly.
Bake for 55 minutes. Turn off oven and leave meringues in the oven with the door closed for at least one hour until cool. Meringues will keep for several days at room temperature.

Sauce

Place raspberries in a food processor or blender. Cover and process until well blended. Strain and discard seeds.
In a small saucepan, combine pureed raspberries, cornstarch and jam until smooth. Stirring constantly, bring to a boil over medium heat. Cook and stir for one minute or until thickened. Remove from heat and allow to cool.
To serve, spoon sauce into meringue hearts. Place a scoop of sherbet on top. Sprinkle with almonds and some fresh raspberries as desired.

Tips

  • Garnishes not included in calculations

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