Whites from 3 large eggs, at room temperature
1/4 t cream of tartar
3/4 c granulated sugar
1 t raspberry extract
1/8 t liquid red food color
Position racks to divide oven in thirds; heat to 225°F. You’ll need 2 large baking sheets lined with parchment paper. With cookie cutter and pencil, trace 24 hearts evenly spaced on each piece of paper. Invert parchment so tracings are facing down.
Beat egg whites with cream of tartar in a large bowl with mixer on medium speed until soft peaks form when beaters are lifted. On high speed, gradually add sugar and beat 8 minutes or until stiff, glossy peaks form and mixture no longer feels grainy. Beat in extract and food color until blended.
Spoon mixture into prepared pastry bag. Using heart tracings as a guide, pipe an outline, then continue to pipe concentric smaller hearts within the outline until heart is completely filled with meringue.
Bake 2 hours or until meringues feel firm. Turn off oven; leave meringues in oven 2 hours or overnight until hearts are crisp and dry. Peel off parchment.
Dust lightly with confectioners’ sugar.
You can make up to 2 weeks ahead and store airtight at room temperature or freeze up to 2 months.
Time: 5 hours Makes: 2 dozen
These a a good light option for a dessert buffet.