Raspberry & Buttercream Meringue Hearts

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meringue heart cookies

I’m all about fun, sweet (and EASY) treats as Valentines. Sure, cards are cute, and people love getting lovenotes- but yummy sweets are the way to my heart, anyday!

raspberry and buttercream meringue hearts

These meringue sandwiches are insanely easy to make, but they are a little bit easier if you have a stand mixer. If not, you’ll need to not be shy with your electric whisker and have some decent arm strength to get your egg whites in stiff peaks.

Here’s how to make them:

  • 2 cups sugar
  • 8 large egg whites (1 cup)- works best if the whites are at room temperature
  • 1 1/2 teaspoons raspberry extract
  • pink food coloring (gel works best)
  • 1/4 colored sanding sugar for dusting, optional
  • buttercream or storebought icing, for filling

Combine sugar, egg whites, food coloring and extract in the bowl of a stand mixer and whisk on high until stiff peaks form- about 10 minutes.

Carefully transfer meringues into a ziploc bag or piping bag with a large diameter tip (or the corner cut off), and pipe out several heart shapes onto a cookie sheet lined with parchment paper. Dust with sanding sugar if desired.

Bake at 250 for 1 1/2 hours (approximate) – until meringues sound hollow when tapped.

When totally cool, spread a layer of icing on the bottom of a meringue and place another on top to make a sugary sweet sandwich!

Store in an airtight container in a cool, dry place for up to 1 week.

raspberry meringue sandwich cookies with buttercream

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