You can drop the delicious meringue by spoonfuls onto a baking sheet or use a piping bag to make beautifully decorative shapes. With a little practice, you can even make beautiful hearts for your Valentine. The baked hearts can be dipped in melted chocolate for an extra special Valentine's Day treat.
Course: Dessert
Author: Jennifer from 1840 Farm
Ingredients
4egg whites
1/4teaspoonsalt
1/4teaspooncream of tartar
6Tablespoonssugar
6Tablespoonsstrawberry jam
1teaspoonvanilla extract
Instructions
Prepare a large mixing bowl and the beaters for your mixer by wiping with a paper towel lightly moistened with white vinegar.
Preheat oven to 240 degrees Fahrenheit and position oven racks in the top and bottom third of the oven. If you have an oven thermometer, this is the perfect time to use it. An oven that is too warm will cause the delicate meringue to brown and the outside edge of the cookie to dry out. Line two baking sheets with parchment paper and set aside.
Place strawberry preserves in a microwave safe bowl. Microwave for 20 seconds or until warm enough to stir easily with a spoon. Process warm preserves in food processor, blender, or using an immersion blender until smooth. Add vanilla extract to the smooth preserves and stir to combine. Set aside to cool as the meringue is prepared.
Combine egg whites, salt, and cream of tartar in the prepared bowl. Mix on high speed until light and frothy. Continue to beat on high speed while adding the sugar one Tablespoon at a time. Beat the mixture until stiff peaks of meringue form. The meringue will be stiff and glossy and remain in the bowl when turned upside down. Gently fold in the strawberry mixture using a spatula. Fold until the mixture is well combined. I love the natural, pale pink color of the meringue. If you prefer a deeper, richer color, a few drops of food coloring can be added and folded into the meringue at this stage.
One inch cookies can be formed using two spoons or a pastry bag. To use spoons, gently remove a spoonful of meringue from the mixing bowl and use the second spoon to slide the mixture on to the prepared baking sheet. A piping bag works well using a large round decorating tip.
Bake the meringue cookies in the preheated oven for 90 minutes. When the meringue cookies are finished, they will have a dry exterior. Once they are cool, they will lift away cleanly from the parchment paper.
Remove the baking sheets from the oven to a wire rack to cool completely. Once cool, the meringue cookies can be dipped in warm melted chocolate. Store cool cookies in an airtight container at room temperature.