Valentine Meringue Hearts
Sweeten your Valentine’s Day with these delicate and charming Valentine Meringue Hearts! Crafted from just four simple ingredients—fluffy egg whites, granulated sugar, a hint of vanilla, and a touch of red gel food coloring—these airy, melt-in-your-mouth treats are as delightful to make as they are to share. The recipe combines precision and artistry, with step-by-step guidance to achieve glossy, stiff peaks for perfectly piped heart shapes. Baked low and slow, these meringues achieve a crisp exterior and a light, marshmallow-like interior, making them the ultimate guilt-free dessert. Serve them as stand-alone confections, or pair them with whipped cream and berries for a show-stopping presentation. Impress your loved ones this Valentine’s Day with these beautifully swirled meringue hearts that are almost too pretty to eat! Perfect for gift-giving, parties, or a romantic gesture, these treats will stay fresh for up to two weeks when stored properly.
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Ingredients
- 4 pieces Egg whites (large, room temperature)
- 200 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Red gel food coloring
Directions
Step 1
Preheat your oven to 200°F (95°C) and line two baking sheets with parchment paper.
Step 2
In a large, clean mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until soft peaks form.
Step 3
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. This process should take about 5-7 minutes. Beat until stiff peaks form and the meringue is glossy.
Step 4
Add the vanilla extract and beat for another 30 seconds to incorporate.
Step 5
Using a toothpick, add a small amount of red gel food coloring to the meringue. Gently fold it in to create a swirled or fully pink color, depending on your preference.
Step 6
Transfer the meringue into a piping bag fitted with a medium-sized round or star tip.
Step 7
Pipe heart shapes onto the prepared baking sheets, ensuring they are evenly spaced.
Step 8
Bake the meringues in the preheated oven for 90 minutes, or until they are dry to the touch and can be easily lifted from the parchment paper without sticking.
Step 9
Turn off the oven and let the meringues cool inside with the door slightly ajar for 30 minutes. This helps prevent cracking.
Step 10
Once completely cool, store the meringue hearts in an airtight container to keep them crisp. They will last up to 2 weeks.
Nutrition Facts
| Serving size | (337.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 841.9 |
| Total Fat 0.4g | 0% |
| Saturated Fat 0.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 220.4mg | 0% |
| Total Carbohydrate 201.3g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 201.3g | |
| Protein 14.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 8.6mg | 0% |
| Iron 0.4mg | 0% |
| Potassium 225mg | 0% |
Source of Calories