Raspberry Meringue Hearts  #SundaySupper
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  • 35 mins Cook time: 30 mins Total time: 1 hour 5 mins Serves: 2 Ingredients Meringue hearts: 2 egg whites, room temperature
  • ¼ teaspoon cream of tartar ½ teaspoon vanilla extract ½ cup sugar Filling: ½ cup mascarpone cheese ½ cup heavy whipping cream ¼ cup confectioners sugar ½ teaspoon lemon zest Topping: 26-28 red raspberries 2 tablespoons seedless raspberry jelly, melted and cooled a bit Instructions For the meringue hearts: Preheat the oven to 200°. Place a piece of parchment paper on a baking sheet. Use a 5" wide heart to trace two hearts onto the paper. Set aside. Place the egg whites and cream of tartar into a mixing bowl fitted with a whisk attachment. Whisk on medium speed until soft peaks form. With the mixer on, slowly add the sugar into the bowl. Scrape the bowl down, increase the speed and beat on high until stiff peaks form and the sugar is dissolved. Add the vanilla extract. Place a round tip (#6) into a gallon plastic freezer bag or pastry bag. Fill the bag with the meringue. Dot the corners of the baking sheet with meringue. Place the parchment paper with the writing side facing down onto the baking sheet and press the edges down. The meringue dots will work as 'glue' to keep the paper in place. Starting on the outside perimiter, trace inside the lines of the heart working your way towards the middle. Build a 'wall' by continuing to pipe over the outside edge of the meringue heart, leaving the center with only one layer of meringue. Repeat for the second heart. Bake at 200° for 30 minutes. Turn the oven off and leave the hearts in the oven for another hour. Remove from the oven and cool completely. For the filling: Once the meringue hearts are cool, place the mascarpone, heavy cream, confectioners sugar and lemon zest into a mixing bowl. Using a whisk attachment, beat on medium speed until stiff peaks form. Do not overbeat. Spoon the filling into the meringue hearts. For the topping: Place raspberries over the meringue. Drizzle raspberry jelly over the top. Notes Additional time is needed for the meringue to cool. 3.2.2885



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