Marbled Meringue Hearts
Pretty pastel cookies are a fun way to brighten any special occasion. Replace the vanilla with a different extract for a change of flavor. —Laurie Herr, Westford, Vermont
Ingredients
- 3 large egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- Red food coloring
Reviews
I feel that this recipe could use a little fine-tuning. It doesn't specify what piping tip to use, but based on the video I guessed Wilton Tip 1A. I piped 2 inch hearts, but got 69 hearts out of it instead of the 2 dozen stated in the recipe - no idea how that count could be so far off. I also think the baking time and temperature are too short/low - although I gave the meringues some extra time and then left them in the oven until the oven was cool, as instructed, the meringues were extremely sticky and very hard to pull off the parchment without ruining their shape. I let them air-dry for a few days, and then I was able to remove them easily. If I make this again, I think I'll try 300 F for 30-35 minutes, as in another meringue recipe that I have had better success with. Also it would be nice to have some guidance about how much/what kind of food coloring to use. I used a single drop of Wilton ColorRight, but that was too much. I left about half of that drop on the side of the bowl, swirled the other half into the quarter cup lightly, and then swirled that lightly into the rest of the batter, but it still blended in more than I wanted by the time I piped it, so I got a lot more solid pink than pink/white swirls.
These were easy to make and looked very cute. Thanks for the recipe!
I love these! So pretty and sweet. I brought some into work and everyone loved them.
These were so easy to make and such a pretty cookie too. I did bake mine for 25 minutes instead of 20 but otherwise followed the recipe exactly.