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Raspberry Meringue Hearts

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“There are a lot of meringue cookie recipes, but this is the first one I have seen with jam in it. Eggs whip up best when they are room temperature. Serving amounts depend upon the size of hearts that you make & if you keep them as just outlined hearts or fill them in.”
READY IN:
1hr 45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Let eggs stand for 30 minutes to allow them to warm up to room temperature.
  2. In small bowl, mix sugars.
  3. In separate bowl, mix jam and food coloring.
  4. Beat eggs to soft peaks, adding cream of tartar while beating.
  5. Add sugar mixture to the eggs 1 tsp at a time while beating, approximately 5 minutes.
  6. Fold 1/2 c meringue mixture into jam.
  7. Fold remaining meringue back into the meringue/jam mixture.
  8. Place into a pastry bag with a large star tip.
  9. Pipe hearts onto cookie sheet lined with parchment paper. You may leave the hearts as an outline or fill them in until they are solid hearts.
  10. Preheat oven to 300 degrees.
  11. Place cookie sheets into oven and turn the oven off.
  12. Keep meringues in a closed oven for 1 hour or until crisp.

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