Meringue Hearts - cooking recipe

Ingredients

2 None egg whites
1/2 cup superfine sugar
1/4 tsp cream of tartar
None None pinch of salt
1/4 tsp vanilla extract
1/2 cup prepared lemon curd
6 None fresh raspberries
6 None sprigs of mint
None None seedless raspberry or strawberry preserves (of brightest red)

Preparation

Preheat oven to 200\u00b0F. Line baking sheet with parchment paper. With a pencil and a 3-inch heart-shaped cookie cutter, trace 6 hearts onto parchment. Flip paper and set aside.
In the metal bowl of electric mixer, combine egg whites, sugar, cream of tartar and salt. Place bowl over a pot of simmering water, making sure that the bowl does not touch the water. Whisk until sugar is dissolved, for about 2 mins. Remove and add vanilla. Beat with electric mixer at medium-high until stiff peaks form, for about 3 mins.
Transfer the mixture to a pastry bag with half-inch plain tip. Cover each heart with a layer of meringue. Continue to pipe in extra layer around outer edge of each heart to make heart-shaped cups. Bake for 20 mins. Reduce heat to 180\u00b0F and bake for additional 1 1/2 to 2 hours longer, until meringue cups are dry. Spoon lemon curd into the heart cups. Pipe heart around lemon curd with raspberry or strawberry preserve. Garnish with raspberries and mint.