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.