What is a Meringue Heart Topper?
A Meringue Heart Topper made with love for your Sweetheart, this recipe has been used to shape a heart to sit perfectly on a delicious cake, you can make any shape you wish. Use our delicious Natural Flavoured Whipping It Up! to flavour and create a beautiful topper for your cakes and desserts.
To check out our full range of Whipping It Up flavours see here.
Equipment List
- Mixer or bowl with a handheld mixer
- Baking Tray/Parchment Paper
- Pencil and paper
- Lollipop sticks
- Food Colouring
- Various Piping Nozzles (I’ve used the Nifty Nozzles set of 6)
- A few bowls
- Whisk attachment
- Teaspoon/Tablespoon and a Spatula
Ingredients
Meringue
- 250g Sugar and Crumbs Whipping It Up ( Flavour of your choice )
- 70ml Warm (Room Temperature) Water
Instructions
- Preheat the oven to 275f 100c Fan Gas Mark 1 and lay out a baking tray with parchment paper.
- Place the Whipping it up and the water in a grease-free mixing bowl with a whisk attachment, blend until you have a light and fluffy mixture, scrape down the sides of the bowl then continue to whisk until you have a glossy mixture that has formed firm peaks (lift the whisk and if it holds its shape it’s ready.
- Meanwhile whilst the meringue is whisking draw a heart shape onto a piece of paper the size you would like for your cake, and then place this underneath the parchment paper or your tray. Take your mix of nozzles and place them into piping bags, snipping off a small amount from the bag to make sure the tip is just poking out.
Decoration
- When the meringue is ready, divide between three clean bowls, add pink colouring to one bowl, red to another and keep one white. Mix the colours into the meringue mixture, place each colour in a different piping bag with a different nozzle in each and twist the top of the bag to close.
- Place a lollipop stick so it just spokes above the base of the heart and pipe your first blob of meringue here, Pipe sporadically around the heart template outline, use all different nozzles until you have covered the whole outline, do two at a time and then bake in the oven for 40 mins or until they lift easily from the paper. The base should have changed colour to light-baked caramel.
Tips
Place on a cooling rack to cool completely, lift carefully and place on the top of the cake.
They keep well in an airtight container so you can make them ahead
The recipe will make roughly 4 heart shape lollipops, I would always recommend making more than one in case you break one.
The rest of the mixture you could use to make meringue kisses or additionally lollipops to eat!
