Description
A light and airy heart-shaped meringue with a crisp shell and marshmallow-like center, topped with whipped cream, fresh raspberries, and a touch of chocolate. A stunning dessert for Mother’s Day!
Ingredients
Units
Scale
For the Meringue:
- 4 large egg whites
- 1 cup (200g) granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
For the Toppings:
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup fresh strawberries, chopped
- 1/4 cup chocolate whipped cream (for decoration)
- Sprinkles or chocolate shavings (optional)
Instructions
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Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a heart shape as a guide.
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Make the Meringue:
- Beat egg whites until soft peaks form.
- Gradually add sugar, beating until stiff peaks form and the mixture is glossy.
- Gently fold in cornstarch, vinegar, and vanilla.
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Shape & Bake:
- Spoon meringue onto the parchment, shaping it into the heart outline.
- Smooth the top and edges.
- Bake for 1 hour, then turn off the oven and let it cool inside.
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Prepare the Whipped Cream:
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
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Assemble:
- Spread whipped cream over the cooled meringue.
- Top with raspberries, strawberries, and a decorative swirl of chocolate whipped cream.
- Add sprinkles or chocolate shavings if desired.
-
Serve immediately and enjoy!
Notes
- Ensure the egg whites are at room temperature for the best meringue texture.
- Bake the meringue low and slow to keep it crisp on the outside and marshmallow-like inside.
- Store leftovers in the fridge, but consume within a few hours for the best texture.
- Prep Time: 15 minutes
- Cooling Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Australian, New Zealand
