Meringue hearts

Meringue hearts

Total: 2 hr 10 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 102 kcal
, Fat: 6 g
, Carbohydrate: 10 g
, Protein: 2 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Egg whites

2 fresh egg whites
2 pinches salt
100 g finest sugar

Decoration

1 bag dark cake icing (approx. 120 g), melted
80 g hazelnuts, finely chopped
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How it's done

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Egg whites

Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remainder of the sugar, continue to beat until the mixture becomes very stiff.

Hearts

Transfer the mixture to a piping bag with a smooth nozzle (approx. 16 mm in diameter), pipe approx. 16 hearts onto a tray lined with baking paper.

To bake/dry

Approx. 10 mins. in the lower half of an oven preheated to 120°C. Reduce the heat to 100 °C and allow the meringues to dry out for approx. 1½ hrs. Then switch the oven off and leave the meringues to cool.

Decoration

Pour the cake icing into a small bowl, empty the nuts onto a plate. Dip the base of the hearts into the icing, allow the excess to drip off, place on top of the nuts and press down gently. Place the meringues on the baking paper and leave to dry.

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