Floating Hearts
This is a wonderful recipe if you’re looking for something light. The raspberry sauce is amazingly simple, so fresh tasting and crisp, and the meringue is light and fluffy and literally melts in your mouth. It is a perfect dessert for Valentine’s Day or for an anniversary celebration.
Ingredients
Method
Prep
- Fill the saucepan with 3 to 4 inches of water. Bring to a simmer.
- Separate the eggs.
- Cut waxed paper into circles just smaller than the diameter of the saucepan. You will need 4. Lightly grease them with palm shortening.
Hearts
- Mix egg whites on high until fluffy and peaks start to form.
- Gradually add the sugar.
- Beat on high until stiff peaks form.
- Cut the tip off of the piping bag. Fill with the meringue.
- On the greased waxed paper, form a heart with the meringue by piping two teardrops side by side. Put two hearts on each sheet of waxed paper.
- Slide the waxed paper into the simmering water. The meringue hearts should slide right off. Remove the waxed paper and cover the pan. Cook for 45 to 60 seconds.
- Gently remove from the pan with a slotted spoon and drain on a paper towel.
Raspberry Sauce
- Put the raspberries in the blender. Add the sugar. Blend until smooth.
- Strain through a fine mesh strainer into a bowl.
To Assemble
- Ladle the sauce into a shallow bowl.
- Gently set a heart on top of it. Garnish with strawberries that have been cut length-wise to look like hearts.
Nutrition
Notes
Makes 8 hearts. You will need a mixer, blender, fine mesh strainer, piping bag, waxed paper, a saucepan with lid, and a slotted spoon. Low in saturated fat, low in sodium, and no cholesterol.
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