Valentine's Day means making something extra special for your sweetie, whether that's a spouse, significant other, girlfriend/boyfriend, child, parent, or best bud. And since this holiday is all about sweetness, a beautiful dessert is just the right touch. Make it a heart-shaped dessert, and it's suddenly absolutely perfect.
Sure, you can just as easily go out and spend a lot of money on fancy chocolates. Or you can spend all day in the kitchen and make a fancy, elaborate confection. But the truth is, you can make an equally impressive dessert that's quite quick and easy. It's called a Whoopie Heart with Raspberry Meringue.
The whoopie heart is actually a chocolaty sponge cake batter that's a cinch to make. You simply pipe it into a heart shape to form the base of your dessert. Whip up a classic Swiss Meringue that incorporates vibrant red raspberry juice. This will form your filling. Sandwich them together, and you instantly have an elegant, delicious dessert that is sure to wow your sweetest sweetheart, whoever they are!
WHOOPIE HEARTS WITH RASPBERRY MERINGUE
Makes 2 dozen
Adapted from Martha Stewart
Whoopie Pie Batter (recipe below)
3/4 c. frozen raspberries
Swiss Meringue (recipe below)
- Pour whoopie-pie batter into a gallon-size resealable plastic bag (work in two batches). Snip a 1/2-inch hole in one corner of bag. Pipe Vs onto parchment-lined baking sheets, spaced 2 inches apart. (Cook's Note: To create perfect hearts, form the letter V. Start by piping a three-inch diagonal line downward. Pipe another one to meet it. The tops are about three inches wide.) Bake and cool according to directions below for Whoopie Pie Batter.
- Thaw frozen raspberries in a sieve set over a bowl; press to extract 1/4 cup juice.
- Beat meringue into stiff, glossy peaks, then stir in juice. Transfer to another gallon-size resealable plastic bag. Snip a 1/2-inch hole in one corner. Pipe filling onto flat sides of half of cookies, then sandwich with remaining cookies.
Whoopie Pie Batter|
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 2 large eggs
- 2 cups buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- Preheat oven to 400 degrees.
- Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line two baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
- Place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
- 4 large egg whites, at room temperature
- 1 cup sugar
- 1 pinch cream of tartar
- 1/2 teaspoon pure vanilla extract
- Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
- Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
- Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.