It’s that time of year again… time for all the mushy cards, red roses, sexy gifts and really expensive dinner dates.
You got it – Valentines Day!! Doesn’t sound so awesome when you put it that way, right? Okay, well maybe the sexy gift part might be fun 😉
But it doesn’t have to be such a turn off (some people, like my hubby, say this is ‘The Most Overrated Holiday Ever”). It doesn’t have to be over-rated and under-whelming. It can be fun and, wait for it…
It can be just or you!
Yup. You don’t need a significant other to celebrate this love day. Ever heard of self-love? Yes ma’am! How about doing it for you? Maybe it’s about making yourself a big, ol’ mug of hot chocolate and enjoying a plate of cookies!
You don’t have to be deathly allergic to Valentines Day. It can be fun. It can even be a time to spend with some good friends. If you invite some pals over, why not open some prosecco and make a giant Valentines Day charcuterie? All the details for a great board are in this post! And if you want some more ideas for some savoury options, check out this post for 17 unique ideas!!
But, regardless of how you are going to spend the 14th, I wanted to show you these cute meringue cookies that are sandwiched with hazelnut spread, raspberry jam or both!! They are a take on my meringue cookies in the cookbook but they are raspberry flavoured and piped into cute heart shapes!!
Whip up the egg whites – which is not as scary as everyone thinks!! There are some tips in the recipe to ensure you get them nice and fluffy!!
Now that you’ve mastered meringue (yayyy you!!!), now you can conquer the world!!!
No, really!! I know you can make this Valentines Day a special one…even if it’s just for you!!!
Leave me a message and tell me how you spent your Valentines Day!!!!
- 6 large egg whites (or 3/4 cup refrigerated egg whites)
- 1 tsp cream of tartar optional
- 1 1/2 cups granulated sugar
- 1 tbsp white vinegar
- 2 tsp cornstarch
- 1 tsp raspberry extract optional (you can use vanilla)
- 1 cup raspberry jam for filling
- 1 cup hazelnut spread for filling
- Preheat oven to 200F. Line two large baking sheets with parchment.
- Take your mixing bowl and wipe it with a bit of white vinegar making sure it is free of any fat - which is one of the only things that will deflate your whites.
- Place the bowl in the electric mixer and, using the whisk attachment if you have it, beat the egg whites until they begin to get foamy. Add in the cream of tartar if using and continue beating until the whites begin to form soft peaks. Slowly add (stream) in sugar and continue until the peaks become stiff, then slowly add in cornstarch, vinegar and raspberry extra (if using). Scrape bowl and whip again until just combined.
- With a large spoon, scoop meringue into a piping bag fitted with an attachment of your choice and pipe out the filling into a heart shape (see photos in post for direction) or a circle if that is easier onto the parchment and bake for 1 1/2 hours (the cookies will be hard to the touch and should have no browning).
- Remove from oven and let cool completely on baking sheets.Remove cooled cookies to a platter and match cookies up with similar sized cookies to fill. Slather each cookie with either hazelnut spread or raspberry jam (or both) and sandwich together with another cookie.
- See recipe notes for storing cookies.