by Fay at The Useless Cook
I had fun making them and learnt alot, please let me know how yours turns out.
What you will need
3 x Egg Whites at Room Temperature
3/4 cup Sugar
Pinch of Salt
1/4 teaspoon Cream of Tartar
Food Colour / Flavour
Stove and Pot
Piping Bag and Round Tip
Preheat oven to 200f / 110c.
Place egg whites and sugar in a bowl set over a pot of simmering water.
I placed my electric mixer bowl over the pot so I can place it in the mixer without changing bowls.
Using a whisk, slowly mix until sugar dissolves and mixture is warm (not hot).
Add salt, cream of tartar and food colour.
Place bowl in Electric Mixer.
Beat at medium to high until stiff, glossy peaks form. Approx 5 to 7 minutes.
Now, this was my first time at piping, so it took a bit of practice. I also can not tell you how many this mix will make as it will depend on how large you make your hearts.Holding the piping bag upright, squeeze some out to make a blob and pull towards you as you release pressure on the bag.
Now, next to your first blob, do the same to form the other have of your heart.
Now, continue piping more making sure to leave a gap between the hearts as they will expand slightly.
NOTE: there are two things that I found out about this mixture. The longer you leave it from finish mixing to placing in the oven. The finish product looks bumpy. To get a smooth finished product, try baking on multiply trays so that the mixture is not sitting around.
I also discovered that the food colouring disappears slightly. Next time I will add more red so that my finished meringue has more of a pink colouring once baked.
Have fun making these.