Crisp Meringue Heart Napoleons
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
45
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Granulated Sugar1 cup
Heavy Cream (chilled)Directions:
1
A day before you plan to serve the dessert, heat the oven to 300 degrees for at least 15 minutes, then turn it off and leave the door closed
2
Whip the egg whites until foamy in a mixer fitted with a whisk attachment
3
Add the granulated sugar and whip until stiff and glossy, about 3 minutes
4
Add the confectioners' sugar and whip very briefly (I count to 10), just to incorporate
5
Spoon the mixture into a pastry bag with a medium plain tip and pipe small hearts with 2 teardrop shaped strokes onto a parchment lined cookie sheet
6
Place the pan in the turned-off oven, close the door, and leave overnight to dry until crisp
7
(The recipe can be made up to this point and stored at room temperature in an airtight container up to 5 days in advance
8
) When ready to serve, whip the cream and place in a pastry bag with a star tip
9
Place 1 meringue heart on a plate then pipe on cream
10
Top with raspberries and a final meringue
11
Tuck a mint leaf into each, sprinkle with powdered sugar and serve