Happy Valentine's Day!


I was very popular at work yesterday :) I  always leave my team valentine's day cards (this year they were mad libs!) But this year I also made a bunch of adorable heart shaped champagne meringues with grapefruit buttercream. I can't say how sorry I am you didn't get one. The kicked all conversation hearts butts, except the break up ones because they are hilarious.

These little cuties were quite simple to make and I made the meringues a few days in advance so they didn't require much of my time.

Hope you have a conversation heart and red jellybean filled day :)

Champagne meringues filled with grapefruit buttercream:

1 1/2 tsp vanilla
2 tsp white wine vinegar
6 egg whites
 few pinch of salt
1 1/2 tbs cornstarch
1 1/2 cups sugar
3 drops of champagne flavoring
(I used cinnamon heart candies on the tops of some of them for fun)

 preheat oven to 275 degrees F

1    Preheat oven to 275 degrees F. Line 2 baking sheets with parchment paper

2    In a small bowl mix together vanilla and vinegar and set aside.

3    In a large bowl add egg whites and a pinch of salt. Using a whisk attachment, beat the egg whites on medium speed until the form soft peaks.

4    Then slowly add in the cornstarch and sugar. Once incorporated beat on medium-high for 2 about 2 minutes.

5   Add in the vanilla/vinegar mixture and whip on medium-high until the mixture is glossy and can form peaks. Then beat in the champagne flavoring. Scoop the meringue into a large pastry bag with a medium size circle tip.

6   Pipe the meringue into hearts on the baking sheet. Remember the meringue will show your movements when creating the heart so try to make them with as little extra movements as possible. Also they don't puff up and run into each other so you can place them quite close on the baking sheet. Lastly attempt to make the approximately the same size :) Mine were around 1.5"

7   Once your two trays are full pop them in the oven for 15 minutes. Lay out other tray-sized pieces of parchment and pipe out hearts with your remaining meringue.

8    After 15 minutes reduce the oven to 250 degrees F and don't open the oven at all. Bake for 45-50 minutes. You don't want them to be brown you just want them to easily peel off the parchment paper and to not have any stickiness on the back of them. You can watch them pretty easily if you just turn the light on in your oven. With 3 minutes left turn the oven back up to 275 degrees F

 9   Remove the sheets and swap out the parchment paper of hearts for some uncooked ones and repeat baking method until the are all baked.

10   If you want to store them for later shake a little cornstarch at the bottom of your container and line with parchment paper (keeps them from getting soggy) Once the meringues are all cooled layer them in the container and seal it. Keep it in a cool, dry area.

Grapefruit buttercream:

1 grapefruit
8 tbs butter (1 stick)
1/2 tsp vanilla bean paste
4 cups powdered sugar
2 drops of red food coloring

1   Squeeze the grapefruit to extract all it's juice, sieve out the pulp and seed. Place the juice in a small saucepan and bring to a simmer. Reduce the grapefruit juice to 1/4 cup juice. Remove from heat and let cool.

2   Beat the butter until light and fluffy. Then beat in the vanilla and slowly the powdered sugar.

3    Then beat in on high the cooled grapefruit juice for a few minutes. If your consistency is too runny add a few more tbs of powdered sugar until you are happy with the consistency. Then beat in the red food coloring

4    Place the frosting in a pastry bag and pipe onto half of the meringue hearts. Top each one with another heart and if you're feeling up for it sprinkle on some colored sugar on the edges.

Serve to your Valentine, or half your office :)

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