Can you resist heart-shaped food? I thought so - neither can I. It’s like watching a child eating ice cream or a very sticky chocolate cupcake and NOT do anything about it. :D
The recipe comes from DH magazine #36 – the only change I made was to use rosewater instead of orange blossom water.
Rose water meringue hearts
adapted from Donna Hay magazine
150ml egg whites (4-5 egg whites)
220g caster sugar
1 teaspoon white vinegar
½ teaspoon rose water
Preheat the oven to 120ºC/248ºF. Place the egg whites in the bowl of an electric mixer and beat until stiff peaks form. Gradually add the sugar, vinegar and rose water and beat until the mixture is thick and glossy – press a little of the mixture between your fingertips; when you no longer feel the sugar granules, the mixture is ready.
Place a lightly greased 6cm heart shaped cookie cutter on a baking sheet lined with non-stick baking paper (if using regular baking paper, brush it with oil).
Spoon the meringue mixture inside the cutter and smooth over the top.
Carefully remove the cutter, clean it, brush it again with oil and repeat the process.
Bake for 25 minutes or until crisp, turn the oven off and allow to cool in it for 30 minutes.
Makes 10 – I halved the recipe, used a 5cm (2in) cutter and still got 10