Heart-shaped meringues with citrus zest
Description
Preheat the oven to 110 degrees. Place egg whites, sugar, and a pinch of cream of tartar into a heatproof bowl set over a saucepan of boiling water. Cook, stirring, until the mixture is warm and the sugar has dissolved. Using a mixer, beat the mixture on low speed for about 5 minutes, gradually increasing the speed to high. Add vanilla. Transfer half of the meringue to another bowl. Using a rubber spatula, mix orange zest into the meringue in one bowl. Mix grapefruit zest and pink food coloring into the meringue in the other bowl. Place heart-shaped molds onto a baking sheet. Using a small spoon, fill the molds with meringue. Remove the molds. The meringues should be spaced about 5 cm apart. Bake the meringues until firm, for 2 1/2 to 3 hours. The meringues can be stored between layers of parchment paper in an airtight container at room temperature for up to 3 days.