Print

Fluffy Strawberry Cloud Meringue Hearts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 75 reviews

Strawberry Meringue cookies are light, airy, and delicious treats made with just 5 simple ingredients. These sweet cookies have a delicate crisp texture and a lovely strawberry flavor, making them a perfect Valentine’s Day dessert or a charming snack for any occasion. The recipe involves whipping egg whites with sugar, strawberry extract, and red food coloring, then baking them slowly to achieve a melt-in-your-mouth quality.

Ingredients

Scale

Main Ingredients

  • 4 egg whites
  • 1 cup sugar
  • 1 teaspoon strawberry extract
  • 4 drops red food coloring
  • Pinch of cream of tartar

Instructions

  1. Separate Eggs: Carefully separate the egg whites from the yolks, placing all egg whites into a clean small bowl. Discard the yolks or save for another recipe.
  2. Prepare Baking Sheets and Oven: Line two baking sheets with parchment paper or silicone mats and preheat the oven to 175°F (80°C) for low and slow baking.
  3. Set Up Double Boiler: Bring a pot of water to a simmer on medium heat, creating a double boiler setup for gently heating the mixture.
  4. Mix Egg Whites and Sugar: In a large heat-safe mixing bowl or stand mixer bowl, combine the egg whites, sugar, and a pinch of cream of tartar. Place the bowl over the simmering water, ensuring the bottom does not touch the water, then whisk continuously until the sugar fully dissolves and the mixture is warm to the touch.
  5. Whip the Meringue: Remove the bowl from heat and attach it to the stand mixer fitted with a whisk attachment. Beat on low speed while slowly adding strawberry extract and red food coloring. Increase speed gradually to medium and continue whipping until soft peaks form, then watch closely until stiff peaks develop.
  6. Pipe Shapes: Transfer the meringue mixture to a piping bag fitted with a large straight or star tip. Pipe the meringue onto prepared baking sheets in heart shapes or desired sizes.
  7. Bake Slowly: Bake the meringue cookies at 175°F for 2 hours until dry and crisp. After baking, turn off the oven and leave the door slightly open to let cookies cool slowly inside the oven for the best texture.

Notes

  • The number of cookies depends on the size of the shapes piped; typically, piping smaller hearts yields about 24 cookies.
  • Make sure no traces of yolk remain in the whites as this can prevent the meringue from whipping properly.
  • Use a silicone mat or parchment paper to prevent sticking and allow easy removal.
  • The low baking temperature and slow bake time dry the meringues gently to maintain their delicate texture.

Find it online: https://yumfoodusa.com/fluffy-strawberry-cloud-meringue-hearts/