I love hearts. So naturally Valentine’s Day is the perfect chance for me to embrace the warm-and-fuzzy feeling that comes with anything heart-shaped (like Mini Nutella Heart Pies and Brownie Heart Cupcakes). These pretty Ombré Sugar Hearts are a lovely way to celebrate in girly fashion. The easy to make hearts are a sweet way to make any dessert special. You can use them as cupcake toppers, simple sugar cubes for tea or coffee, or even to decorate the cake. Store these in an air-tight container and use at your convenience whenever you need to sprinkle on a little touch of Martha Stewart. Cupcakes made from a simple cake mix box can suddenly become pretty fancy.
Ingredients: 2 cups sugar, meringue powder, food coloring
Need: tiny cookie cutter, silpat/parchment paper
Start by adding ½ cup sugar in medium size bowl.
Add a small amount of food coloring to the bowl of sugar. I used Betty Crocker neon gel food coloring in pink and purple. Add a little bit of each to the bowl to achieve the color you desire. Tip: start with a little, you can always add more later.
To create meringue liquid : add 4 teaspoons of meringue and 4 tablespoons of warm water in a small bowl.
Now add 1 teaspoon of that liquid meringue to the medium bowl of sugar and food coloring. Mix thoroughly using a spatula, whisk, or even your hands, if necessary.
The sugar should now look like pretty sand.
Pour your bowl of sugar onto a silpat or piece of parchment paper. Use your hands or spatula to pat out the sugar so it’s nice and compact. You need it to be firm and compact so that it retains its shape when you use your cookie cutter. Use a rolling pin to make the sugar firm about 1/2 to 1/4″ and level (depending on how thick you want your hearts).
Now use a small cookie cutter to cut out hearts. You’ll need a patient hand when doing this part. If needed, use your fingertip or a toothpick to gently tap the heart out of the cutter. If the hearts aren’t holding their shape, you may need to add a tiny bit more meringue liquid and remix. Cut out the desired amount of hearts, but be sure to set aside some of the colored sugar if you plan on making additional shades.
Place hearts on lined baking sheet. Preheat oven to to 200 degrees. Bake for 10 minutes. Remove and store in container. Allow hearts to harden overnight before use.
To create a lighter shade of your original color: take the leftover colored sugar that you rolled out and place it back in your bowl. Add a 1/2 cup of sugar to the bowl and mix. Then add 1 teaspoon of meringue liquid and mix. Repeat the process of rolling and cutting out hearts.
Continue to repeat the process of taking the leftover colored sugar from each batch and adding and mixing another 1/2 cup of sugar and teaspoon of meringue liquid, until you’ve created the desired number of shades (4-5 shades).
Happy Valentine’s Day!
Aren’t these delicate rings sweet? I heart them too.
Recipe adapted from ericaobrien