A fab idea from Tate & Lyle Sugar for last minute Valentines gifts.. Definitely going to give them a whirl if I get some free time.
Makes: 2 pairs
Prep time: 30 minutes
Cooking time: 1 hour
60g Golden Caster Sugar
1 large egg white,
1 tsp green food colour gel or paste
for the filling
65ml double cream
110g cherry compôte
Icing Sugar, for dusting
You will also need 2 baking trays lined with parchment paper, heart-shaped cutter and a piping bag fitted with a star nozzle.
Preheat the oven to 200°C
Using the cutter, draw 4 heart shapes with a pencil on the 1 of the sheets of parchment paper, spaced apart as the meringues will spread. Turn the paper over so you don’t get pencil on the meringues.
Tip the sugar onto the remaining baking tray and spread an even layer. Warm through on the middle shelf of the oven for about 3-4 minutes or until the sugar feel hot to touch and has lightly coloured, stirring once. Don’t let it caramelize. Pour into a small bowl. Reduce the oven heat down to its lowest, 110°C
As soon as the sugar is ready, add the white to the bowl and whisk at high speed until it is light and foamy, for about 1 minute. Slowly add the hot sugar, a dessertspoon at a time, and continue whisking until the mixture has cooled and is thick and glossy. Scrape down the sides halfway through. This will take 5 minutes.
Using a fine skewer or toothpick, add a little of the colouring, briefly whisk again and check that it’s the colour you’d like adding more slowly. Use a little of the meringue to stick down the paper on the baking tray, spoon the mixture into the piping bag and pipe the heart shape. Bake for 60 minutes. The meringues are ready when they are crisp on the outside and the bases are dry and not at all sticky. Turn off the oven and leave to cool in the oven for a few hours.
To assemble, lightly whisk the cream, divide between half of the meringue hearts, spoon on the cherry compôte, then top with the remaining hearts. Arrange on plates, lightly dust with Icing Sugar, decorate and serve.
The meringues can be made up to 2 weeks ahead and stored in an air-tight container.
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