Meringue hearts

The Meringue hearts Recipe is a delicate and sweet as sugar Preparation time: 35 minutes without rest and cool down * Dry Time: 1 ½ hours depending on baking sheet Keeps for about 4 weeks in tightly sealed cans

Approximately 25 pieces

For the meringue:
3 egg whites (size M)
* 1 pinch salt
* 150 g sugar
* 40g caster sugar
* 1 package Dr. Oetker vanilla sugar
* 10 g corn starch
* a few drops of yellow and red food coloring
* 1 tablespoon large silver sprinkles
* 1 tablespoon small , silver sugar pearls

beat egg whites for the meringue with a hand mixer with whisk with salt at the highest level of stiffness. The snow must be such that a knife cut remains visible. Gradually beat in the sugar and beat until the meringue stands out strongly.

mix powdered sugar with vanilla sugar and beat briefly. Finally, the starch is also suppressed shortly. The meringue into 3 portions.

color with a yellow and a portion of meringue with red food color. To draw a few drops of food color in each case carefully with a spatula under each meringue.

Preheat the oven. Top and bottom heat: about 90 ° C, hot air: about 80 ° C.

a serving of each meringue into a piping bag with star tip fill (about 1 cm diameter).

The meringue as heart (7-8 cm diameter) onto baking sheet (greased, lined with baking paper) spray. The heart of meringue, sprinkle with sugar pearls.

the baking sheets in succession move (along with hot air) in the preheated oven. Dry the meringues for about 1 ½ hours each heart cookie sheet can be.

The meringue hearts with the baking paper from the baking sheets to cool on cake racks and take leave.

Tip: You can (cm Ø 7-8) using a heart-cutter hearts prefigure the back of the baking paper as a stencil. This allows the heart aufspritzen even later.

Meringue hearts Recipe
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