Fragrant Bicolored Meringues (Red Hearts)

Ingredients

• 6 egg whites egg whites (rescued from a previous recipe, can be frozen then thawed at room temperature)
• 300 g granulated sugar (fine sugar, add gradually)
• 1 pinch fine salt (helps stabilize the whites)
• 1 tsp coconut extract (to flavor the meringue)
• 5 drops red food coloring (gel or powder, very concentrated)
• 2 tbsp colored sugar (sprinkles) (for decoration after baking)
• 30 g sliced almonds (optional, for added crunch)
• 30 g chocolate chips (optional, to sprinkle or dip the meringues)

Instructions

1. Thaw the egg whites

   If the whites were frozen, remove them from the freezer 30 minutes beforehand and let them come to room temperature.

   Time: PT10M

2. Separate whites from yolks

   Carefully separate the whites from the yolks, avoiding any trace of yolk.

   Time: PT5M

3. Prepare the mixer bowl

   Pour the whites into the mixer bowl, add a pinch of salt.

   Time: PT2M

4. Incorporate the sugar gradually

   Start whisking at medium speed, then add the granulated sugar little by little, in a stream, while the mixture is running.

   Time: PT10M

5. Achieve firm, glossy peaks

   Continue whisking until the meringue forms firm peaks and the texture is very glossy.

   Time: PT5M

6. Divide the meringue

   Transfer half of the mixture into a second bowl for coloring.

   Time: PT2M

7. Color half

   Add the red food coloring to half of the meringue and mix lightly to obtain a uniform color.

   Time: PT2M

8. Fill the piping bags

   Put the white meringue in one piping bag, the red meringue in a second bag, leave the third empty to alternate colors.

   Time: PT3M

9. Prepare the sheet

   Line a baking sheet with parchment paper. Lightly dampen the paper or place a few dots of colored sugar for decoration.

   Time: PT3M

10. Pipe the bicolored meringues

    On the sheet, form hearts or rosettes by alternating the two bags, or create a marbled effect with the third bag.

    Time: PT10M

11. Slow baking

    Bake at 100 °C (convection if possible) for 2 hours.

    Time: PT2H

    Temperature: 100°C

12. Cool

    Turn off the oven, let the meringues cool inside or transfer them to a rack.

    Time: PT30M

13. Decorate and serve

    Sprinkle with colored sugar, sliced almonds or chocolate chips. You can also lightly dip the edges in melted chocolate.

    Time: PT5M

Nutrition Facts

Calories

240

Protein

2 g

Carbohydrates

55 g

Fat

0 g

Fiber

0 g

Ingredient Substitutions

• Instead of egg whites: pasteurized egg whites in a bottle
• Instead of granulated sugar: powdered sugar (slightly changes texture)
• Instead of fine salt: sea salt
• Instead of coconut extract: vanilla extract, almond extract
• Instead of red food coloring: natural coloring (beet juice)
• Instead of colored sugar (sprinkles): sugar confetti
• Instead of sliced almonds: crushed hazelnuts
• Instead of chocolate chips: melted dark chocolate

Equipment Needed

• stand mixer bowl
• stand mixer with whisk
• silicone spatula
• piping bag (3)
• piping tip (star or plain)
• parchment paper
• baking sheet
• oven
• cooling rack (optional)
• measuring spoons (optional)

Critical Steps — Do Not Skip

• Incorporate the sugar gradually without adding it all at once.
• Achieve stiff, glossy peaks before coloring.
• Bake at 100 °C for 2 hours to properly dry the meringues.

Chef Tips from the Video

• For a perfect heart effect, first form a small white circle, add a drop of red in the center, then finish with white.
• Lightly dampening the parchment paper prevents the meringues from lifting off.
• A drizzle of lemon or vanilla extract can replace coconut extract to vary the flavors.

Troubleshooting

Storage

Refrigerator: Store in an airtight container at room temperature; refrigeration is not recommended (humidity).

Freezer: Freezing is not recommended; the texture becomes soft.

Room temperature: 3 to 5 days in a dry container, protected from humidity.

Make-Ahead Tips

• Meringues keep for 3‑4 days in an airtight box.
• You can prepare and color the meringue ahead of time, then bake later.
• Freeze unused egg whites in a sealed bag for future recipes.