Little Hearts

I hope you all had a lovely Valentine’s day. I baked these little heart shaped cookies yesterday and they turned out to be really delicious. These ultra light, melt in your mouth cookies are just perfect for any day.

Ingredients

Egg whites - 3

Sugar – ¾ cup

Vanilla extract (optional) – ½ tsp

Method

Preheat the oven to 225 degrees F.

Line a baking sheet with parchment paper and keep ready.

Beat the egg whites and sugar until it forms soft, white peaks. (be patient, this will take a few minutes). Add the vanilla. Transfer the fluffy egg whites into an icing bag or a zip lock bag and pipe out little hearts onto the parchment paper (you can change the shape according to your liking). Make sure the hearts are not too close to each other.

Bake the cookies for at least 2 ½ hours or until they have hardened. These delicate cookies can be stored in an airtight container for about three days. Bon Appétit. 

Link to original recipe - http://www.marthastewart.com/312867/pillowy-meringue-hearts.

Note -The original recipe calls for whisking the egg whites and brown sugar in a heat resistant bowl of a stand mixer.  I do not have one, so I tried using a regular porcelain bowl. It did not work, the egg-sugar mixture became slightly warm and would not rise at all when I tried beating it with my electric beater. I had to start all over again and that's when I switched to regular white sugar too.

Recipe sent to