Meringue Hearts

• 2 None egg whites
• 1/2 cup superfine sugar
• 1/4 tsp cream of tartar
• None None pinch of salt
• 1/4 tsp vanilla extract
• 1/2 cup prepared lemon curd
• 6 None fresh raspberries
• 6 None sprigs of mint
• None None seedless raspberry or strawberry preserves (of brightest red)

1. Preheat oven to 200u0b0F. Line baking sheet with parchment paper. With a pencil and a 3-inch heart-shaped cookie cutter, trace 6 hearts onto parchment. Flip paper and set aside.
2. In the metal bowl of electric mixer, combine egg whites, sugar, cream of tartar and salt. Place bowl over a pot of simmering water, making sure that the bowl does not touch the water. Whisk until sugar is dissolved, for about 2 mins. Remove and add vanilla. Beat with electric mixer at medium-high until stiff peaks form, for about 3 mins.
3. Transfer the mixture to a pastry bag with half-inch plain tip. Cover each heart with a layer of meringue. Continue to pipe in extra layer around outer edge of each heart to make heart-shaped cups. Bake for 20 mins. Reduce heat to 180u0b0F and bake for additional 1 1/2 to 2 hours longer, until meringue cups are dry. Spoon lemon curd into the heart cups. Pipe heart around lemon curd with raspberry or strawberry preserve. Garnish with raspberries and mint.

egg whites, sugar, cream of tartar, salt, vanilla, lemon curd, fresh raspberries, mint, raspberry

Taken from recipes-plus.com/api/v2.0/recipes/18725 (may not work)