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A Treat Fit for a Valentine

rosewater raspberry merengues

Photograph by Andrew Meade.

For me, nothing says “I love you” more than a homemade treat. When you take the time to cook for someone, you think about the flavors they love and pour your heart in the food. That’s how my dad conquered my mom’s heart, so I know it works!

I love cooking for my loved ones, but I don’t love slaving away in the kitchen. I try to create recipes that are delicious, healthy and easy as pie—and that also have some “wow” factor. These aren't pie, but they are deliciously gorgeous and very easy! Make them for your better half, your kids, your friend or anyone you want to feel special this Valentine’s Day.

Rosewater Raspberry Merenguitos

Makes 5 dozen

Cooking spray

3 large egg whites, at room temperature
¼ teaspoon table salt
¾ cup sugar
1½ tablespoons raspberry-flavored gelatin powder, such as Jell-O
½ teaspoon rosewater
¼ teaspoon distilled white vinegar

  1. Position racks in the upper third and center of the oven and preheat to 250°F. Spray 2 large baking sheets with cooking spray (to help secure the parchment) and line with parchment paper.
  2. Whip the egg whites and salt together in a large, grease-free bowl with an electric hand mixer set on high speed until they form soft peaks. Gradually beat in the sugar and raspberry gelatin powder and beat until the mixture forms stiff, shiny peaks. Fold in the rosewater and vinegar.
  3. Transfer the meringue to a pastry bag fitted with a ½-inch-wide star tip. Spacing them about 1 inch apart, pipe 1-inch-wide meringues onto the lined baking sheets. Bake until the meringues look set, about 1 hour. Turn the oven off, and let the meringues completely cool and dry in the oven. Carefully lift the meringues

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