Happy February! It's the month of red, pink, chocolate and love. I'm welcoming it in with these cloudy, pillowy and crunchy meringue cookies. The recipe is simple: egg whites, two types of sugar, vanilla and a special Valentine's Day ingredient.
After the egg whites are whipped perfectly thick, smooth and glossy you'll fold in the special ingredient: cinnamon candies. The candies dot the bright white meringue with flecks and even ribbons of redish-pink. Fill up a pastry bag and pipe the meringue into heart shapes.
After some time in the oven, you'll have sweet, cinnamony and crunchy cookie. They are so delicious and honestly quite addictive. The red hot candies are the perfect surprise when you take your first bite. Make them this month they are the perfect way to say I love you.
Red Hot Heart Meringue Cookies
by Becky of Project Domestication
Ingredients:
4 egg whites, room temp
Pinch kosher salt
1/4 tsp. cream of tarter
1 tsp. vanilla bean paste
1/2 c. fine sugar*
1/2 c. Powdered sugar
1 /2 c. Cinnamon candies
special equipment:
pencil, parchment paper, pastry bag, xtra large pastry tip
Directions:
Preheat oven to 250 degrees. With a pencil trace a heart-shaped cookie onto parchment paper 12-14 times, 6-7 times on each square. Make sure there is a good amount of space between the tracings. Flip parchment paper over and place on baking sheet. You'll still be able to see the stencil.
Using a stand mixer fixed with a whisk attachment mix the eggs whites and salt together on medium-high for 1 minute. Mixture will be very frothy.
With mixer still running, Add cream of tarter. Turn mixer up to high and add fine sugar very slowly. Then add powdered sugar slowly as well.
Mix until very shiny and hard peaks are almost formed. Add vanilla bean paste and wait until hard peaks form. With a spatula, mix in cinnamon candies.
Fill a very large pastry bag fixed with an extra large star tip with meringue. Following prepared stencil, pipe heart in one motion, beginning at the center top point following your outlines carefully.
Place both sheets in preheated oven and bake for 60 minutes, rotating pans halfway through. Meringues should be crisp and dry, but not browned. Turn oven off and let meringues finish cooking and cool in oven for 2 hours.
*I pulse granulated sugar in my spice grinder to make it very fine.
Makes 12-14 cookies.
Cookies will keep for 4 days in an airtight container.
4 egg whites, room temp
Pinch kosher salt
1/4 tsp. cream of tarter
1 tsp. vanilla bean paste
1/2 c. fine sugar*
1/2 c. Powdered sugar
1 /2 c. Cinnamon candies
special equipment:
pencil, parchment paper, pastry bag, xtra large pastry tip
Directions:
Preheat oven to 250 degrees. With a pencil trace a heart-shaped cookie onto parchment paper 12-14 times, 6-7 times on each square. Make sure there is a good amount of space between the tracings. Flip parchment paper over and place on baking sheet. You'll still be able to see the stencil.
Using a stand mixer fixed with a whisk attachment mix the eggs whites and salt together on medium-high for 1 minute. Mixture will be very frothy.
With mixer still running, Add cream of tarter. Turn mixer up to high and add fine sugar very slowly. Then add powdered sugar slowly as well.
Mix until very shiny and hard peaks are almost formed. Add vanilla bean paste and wait until hard peaks form. With a spatula, mix in cinnamon candies.
Fill a very large pastry bag fixed with an extra large star tip with meringue. Following prepared stencil, pipe heart in one motion, beginning at the center top point following your outlines carefully.
Place both sheets in preheated oven and bake for 60 minutes, rotating pans halfway through. Meringues should be crisp and dry, but not browned. Turn oven off and let meringues finish cooking and cool in oven for 2 hours.
*I pulse granulated sugar in my spice grinder to make it very fine.
Makes 12-14 cookies.
Cookies will keep for 4 days in an airtight container.
inspired by Les Madeleines Vegas, Baby! cupcake
recipe adapted from Ina's Meringue Chantilly and Giada's Espresso Chip Meringues.
Other recipes and posts you may like:
Lofthouse Style Soft Sugar Cookies on Two Peas and Their Pod
Vegas, Baby! Cupcake from SLC's Les Madeleines on Project Domestication
Strawberry Pavlova Cake on Cafe Johnsonia
Red Velvet Cheese Ball on Taste and Tell
Lofthouse Style Soft Sugar Cookies on Two Peas and Their Pod
Vegas, Baby! Cupcake from SLC's Les Madeleines on Project Domestication
Strawberry Pavlova Cake on Cafe Johnsonia
Red Velvet Cheese Ball on Taste and Tell
1 comment:
have have yet to try making meringues at home. Thanks for the inspiration! Yours are lovely!
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