Valentines Peppermint Meringue Hearts

Valentines Peppermint Meringue Hearts

"Peppermint Meringue Hearts"

To me, Valentines Day is all about treats.  Candy, cookies,  and cakes just seem to go with the holiday.  I wanted to make something that would make me feel satisfied without making me sick.

I had seen peppermint meringue over the Christmas holiday and was inspired to make-over the recipe for Valentines Day.

I’m really pleased with the result!  These hearts are light-as-a-cloud, and melt-in-your-mouth like cotton candy.  They leave the refreshing, cool taste of peppermint in their wake, which is perfect for the kissing sessions that are common on Valentines Day.

These are really easy to prepare with a stand mixer.  Baking them takes a while but over all they are really easy to make.

Peppermint Meringue Hearts

3 large egg whites (separate the eggs while still cold, then let the whites come to room temperature)

"Finished meringue in the bowl of my stand mixer"

This is what your meringue should look like when it’s ready.

1/4 teaspoon cream of tarter
1/4 teaspoon pure peppermint extract (do not use peppermint oil for this recipe)
pinch of salt
3/4 cup white sugar

red food coloring (optional)

parchment paper to line your baking trays

Preheat oven to 225 degrees. Line two 13 x 15 inch baking sheets with parchment paper and set aside.  Wax paper doesn’t work well for this.

In your stand mixer bowl beat egg whites, 1/4 teaspoon cream of tarter, a dash of salt and 1/4 teaspoon pure peppermint extract to soft peaks. Gradually add 3/4 cup sugar, beating until very stiff peaks form.  In the last minute of beating add your food coloring if desired.  A couple of drops will give you a nice pastel pink.

Fill pastry bag fitted with a large, open star tip with the meringue and pipe heart shapes onto the parchment paper.  I started at the top and pulled the meringue down to the point of the heart.  They don’t expand when you bake them so you can put them close together on the baking sheet.

"Meringue hearts piped onto parchment paper"

Bake for 90 minutes, but do not let them brown. Allow to cool completely. Meringue hearts will be crunchy and will come off the parchment paper easily when they are done. Store in an air tight container. The meringues should keep for a couple of weeks.

As well as being a tasty treat on their own they make a nice garnish for other desserts as well.

"Meringue hearts as a garnish on ice cream"



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