Ingredients
150g Sugar
3ea Large egg whites
1/8t White vinegar
1/8t Fine salt
1/2t Vanilla extract
Pink and red gel food coloring
Mini chocolate chips(optional)
Sprinkles and sugar pearls for decorating(optional)
Process
Trace 3 3-inch heard shapes in two rows on a 12×18” sheet of parchment paper
Repeat with a second sheet of parchment paper
Line two baking sheets with the parchment paper, pencil-side down
Set aside
Combine the sugar and egg whites in a large heatproof bowl or the bowl of a stand mixture(make sure that the bowl is very clean)
Place an inch or two of water in the bottom of a medium saucepan
Bring to a simmer
Place the bottom of the bowl over the simmering water, making sure that the bowl does not touch the water
Whisk the egg whites and sugar together until the mixture becomes whiter, the sugar has dissolved, and the mixture measures 140F. This will take 3 to 4 minutes
Place the bowl in a stand mixer fitted with the whisk attachment
Add the vinegar and salt
Beat on medium high speed until soft peaks form
Add the vanilla and continue beating until the mixture forms stiff peaks with tips that stand straight up
The meringue will gather in a mass around the whisk attachment when it is ready
Transfer a third of the meringue to a small bowl with to tint pink
Transfer another third of the meringue to a small bowl to tint red
Keep the remaining third white
Add a small amount of the gel food color to each the pink and red bowls
Whisk to incorporate
Transfer the meringue piping bags with large tips. Star tips and round tips work well.
Place two racks towards the center of the oven
Preheat the oven to 200F
Pipe about 1T of meringue into the center of each heart
Spread it a bit with a small spoon
Sprinkle a few chocolate chips over the meringue if you decide to use the chocolate chips
Place a paper straw or lollipop stick into the center of each meringue
Use the meringue in the pastry bags to pipe stars, swirls, and rosettes to fill in the heart shapes
Aim to make the meringue hearts about 1/2 to 3/4” thick
Top with sprinkles, sugar pearls, or more chocolate chips
Once piped, tap each baking sheet on the counter a couple of times
Place the racks in the center of the oven and bake until the meringue is dried (about 2 to 2-1/2 hours)
Turn the oven off and allow the meringue to cool inside the oven for another 30 minutes
Remove from the oven and cool completely
Once the pans are cool to the touch, carefully lift the meringue pops of the pan. Don’t lift by the stick.
Serve immediately, or store up to 2 weeks in an airtight container
Mad Dog and Celeste's Recipes 