- egg whites - 5 pieces
- light brown sugar - 1 1/4 Cups
- tartar - 1 pinch
- extract of vanilla - 3/4 Teaspoons
- orange - 1 piece (finely grated peel)
- peeled grapefruit - 1 1/2 Teaspoons (finely grated)
Preheat the oven to 110 degrees. Place the egg whites, sugar and a pinch of tartar in a heat-resistant bowl placed over a pot of boiling water. Cook, stirring, until the mixture becomes warm, and the sugar will not dissolve. Mixer at low speed whip the mass for about 5 minutes, gradually increasing the speed to high. Add the vanilla. Put half of the meringue in another bowl. Using a rubber spatula, stir the orange peel with the meringue from one bowl. Stir the grapefruit peel and the pink dye with meringue from another bowl. Lay the heart shaped forms on the baking sheet. Using a small spatula fill the meringue molds. Remove the molds. Merenges should be located at a distance of 5 cm from each other. Bake meringue until they become firm, from 2 1/2 to 3 hours. Beze can be stored between layers of parchment paper in an airtight container at room temperature for up to 3 days.
Servings: 10