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Valentine's Day recipes: Chocolate meringue hearts

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Give them your heart, this Valentine's Day.
Give them your heart, this Valentine's Day.Savour School by Kimberley Moore

Kirsten Tibballs shows us how to say 'Je t’aime' this Valentine's Day with this sumptuous treat.

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Ingredients

Meringue

  • 25g cornflour

  • 240g icing sugar

  • 7 egg whites

  • pinch cream of tartar

  • 265g castor sugar

  • pink colouring

Easy chocolate cream

  • 400ml thickened cream

  • 2 tbsp Baileys liqueur

  • 330g good quality milk chocolate

Method

  1. 1. To make the meringue, trace three hearts on a baking sheet. Draw them 15 centimetres high, with a smaller one inside, three centimetres away from the edge – the thick outline will become the meringue disc. Leave approximately one centimetre between each heart. Turn the baking paper over and place it on a flat tray.

    2. Sift cornflour and icing sugar together. Whisk the egg whites with the cream of tartar until you reach a firm peak and gradually add the castor sugar. Continue whisking to enable the sugar to dissolve then remove from the mixer.

    3. Fold through cornflour and icing sugar mixture. Once the mixture has been combined, place an eight-millimetre to 10 millimetre piping tube in a piping bag and pipe the three individual hearts using the template. With the remaining meringue mixture, pipe individual meringue kisses with one third of the mixture on a lined flat tray with a 10-millimetre piping tube placed in a piping bag.

    4. Add a small amount of pink colour to create a pastel pink finish and pipe half the remaining mixture into kisses. Add additional pink colour to the remaining meringue and pipe into kisses.

    5. Bake at 120C for about 1½ hours or until the meringue is crunchy. The meringues can be stored in an airtight container for a few days before assembling. Make the meringues first and then start the chocolate cream after the meringues have been placed in the oven.

    6. To make the chocolate cream, combine the cream with the Baileys. Melt the milk chocolate until it is completely melted and very warm. Melt it in the microwave, 30 seconds at a time, stirring in between.

    7. Fold a small amount of the cream through the chocolate and then mix through the remaining cream. Set the cream aside at room temperature or in the fridge for a few minutes until it firms up enough to hold.

    8. To assemble, place the chocolate cream into a piping bag with a plain round piping tube, 10 millimetres to 12 millimetres.

    9. Place a heart meringue on your display plate and secure it with a small amount of chocolate cream on the base.

    10. Pipe a layer of chocolate cream on top followed by a second meringue disc. Cover it once again with chocolate cream and top with the last meringue disc. Cover the assembled heart with a thin layer of chocolate cream.

    11. Alternate the colours of the meringues placing them on the surface until it is completely covered. Place the meringues on the cake no more than three hours before serving.

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