1 hr 45 mins
1 hr 30 mins
Krsi Sue's Note:
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.
My Private Note
Units: US | Metric
- 1Let eggs stand for 30 minutes to allow them to warm up to room temperature.
- 2In small bowl, mix sugars.
- 3In separate bowl, mix jam and food coloring.
- 4Beat eggs to soft peaks, adding cream of tartar while beating.
- 5Add sugar mixture to the eggs 1 tsp at a time while beating, approximately 5 minutes.
- 6Fold 1/2 c meringue mixture into jam.
- 7Fold remaining meringue back into the meringue/jam mixture.
- 8Place into a pastry bag with a large star tip.
- 9Pipe 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.
- 10Preheat oven to 300 degrees.
- 11Place cookie sheets into oven and turn the oven off.
- 12Keep meringues in a closed oven for 1 hour or until crisp.
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Nutritional Facts for Raspberry Meringue Hearts
Serving Size: 1 (16 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 42.2
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 9.7 mg
- Total Carbohydrate 10.1 g
- Dietary Fiber 0.0 g
- Sugars 9.6 g
- Protein 0.6 g