Hearts-Meringue Cakes with Cheese Cream and Hazelnuts
by Editorial Staff
Pink heart meringue is a wonderful themed dessert for Valentine’s Day. Agree, it’s nice to receive such an edible sweet valentine from your loved one on Valentine’s Day! In addition, we will not cook just meringue-hearts, but full-fledged cakes! Crispy meringues, cream cheese cream, and chopped nuts are delicious!
Ingredients
- Eggs – 3 pcs.
- Sugar – 200 g
- Citric acid – 1 pinch
or lemon juice – 2 teaspoon - Pink gel food coloring – a few drops
- Cream cheese – 135 g
- Powdered sugar – 50 g
- Hazelnuts (kernels) – 40 g
Directions
- Prepare all the ingredients you need to make the heart meringue cakes.
- Break the eggs, separate the whites in a clean, dry bowl. Make sure that not a drop of yolk gets into the whites. No yolks are needed.
- Add sugar to the proteins.
When calculating the amount of sugar, be guided by a ratio of 1: 2, that is, you need to take twice as much sugar by weight than proteins. I have 3 egg whites weighed 100 g, so I took 200 g of sugar. - Whisk the whites with the sugar and place in a steam bath. For a steam bath, pour water about 2 fingers into a saucepan, bring it to a boil, and turn the heat to medium. Place the bowl of the protein-sugar mixture on the saucepan, making sure that the bottom of the bowl does not touch the water. Whisk the mixture all the time until the sugar crystals disappear. This will take about 5 minutes.
- Pour the protein mixture into another bowl, it will be about 60 degrees. To whisk the meringue, I used the kitchen machine and a large, round whisk. You can beat with a mixer, but this will take more time.
- Whisk the protein mixture until cool. The mass should acquire a dense white color and become glossy. The grooves from the mixer must remain clear. Pour in lemon juice or citric acid about halfway through the whipping process.
- While whisking, add pink gel food coloring to the protein mass. Whisk for a couple more seconds until the color is evenly distributed.
- Put a piping bag with a wide round nozzle on a large glass – it will be more convenient to transfer the whipped egg whites into the bag.
Place the protein mass in a bag and remove it from the glass. - Line a baking sheet with baking parchment.
Turn on the oven to preheat to 75-80 degrees.
Place the heart-shaped protein mass on a baking sheet, paired amount. - Dry the meringue in a preheated oven for about 2 hours. The meringues should be completely dry, easily peeled off the parchment.
- Now prepare the cream. Place room temperature cream cheese and powdered sugar in a bowl.
- Beat the cheese with the powdered sugar with a mixer for 2-3 minutes.
- Place the cream cheese in a piping bag with a round nozzle.
- Match the halved meringue hearts by size. Place the cream on the flat side of the meringue half.
- Cover the heart meringues with the remaining meringue cream.
- Grind hazelnut kernels into fine crumbs.
- Sprinkle the edges of the heart-shaped meringue pastries (where the cream comes out) with chopped nuts.
- Place ready-made Hearts cakes on a plate.
- Hearts meringue cakes with cheese cream and hazelnuts are ready! These cakes will help you create a festive atmosphere on Valentine’s Day!
Enjoy your meal!
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