Raspberry Meringue Hearts

"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."
 
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Ready In:
1hr 45mins
Ingredients:
6
Serves:
12
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ingredients

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directions

  • Let eggs stand for 30 minutes to allow them to warm up to room temperature.
  • In small bowl, mix sugars.
  • In separate bowl, mix jam and food coloring.
  • Beat eggs to soft peaks, adding cream of tartar while beating.
  • Add sugar mixture to the eggs 1 tsp at a time while beating, approximately 5 minutes.
  • Fold 1/2 c meringue mixture into jam.
  • Fold remaining meringue back into the meringue/jam mixture.
  • Place into a pastry bag with a large star tip.
  • 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.
  • Preheat oven to 300 degrees.
  • Place cookie sheets into oven and turn the oven off.
  • Keep meringues in a closed oven for 1 hour or until crisp.

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