-
1
Heat cream in a heavy medium saucepan over medium heat until bubbles appear; remove from heat.
-
2
Add white morsels and whisk until melted and smooth.
-
3
Stir in jam and liqueur.
-
4
Transfer mixture to a fondue pot.
-
5
To keep fondue warm at the table for an extended period of time, place over a candle or canned heat burner.
-
6
If eating immediately, serve in a decorative gravy boat.
-
7
Serve with Meringue Cloud Hearts for dipping.
-
8
2 egg whites, at room temperature
-
9
1/8 teaspoon cream of tartar
-
10
Pinch salt
-
11
1/2 cup sugar
-
12
Red and yellow food coloring
-
13
Preheat oven to 200 degrees F. Line 2 heavy large baking sheets with parchment paper.
-
14
Place egg whites in clean bowl of an electric mixer.
-
15
Beat on medium speed until foamy.
-
16
Add cream of tartar and increase speed to high.
-
17
Continue beating until soft peaks form.
-
18
Mix in salt.
-
19
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes.
-
20
Quickly mix in food coloring, 1 drop at a time, until desired color is achieved.
-
21
Transfer meringue to a pastry bag fitted with the star tip.
-
22
Pipe 2-inch-diameter heart-shape meringues onto prepared baking sheets, spacing evenly apart.
-
23
Bake for 1 hour, or until dry and crispy when broken in half.
-
24
Cool meringues completely on baking sheets.
-
25
Store in airtight container at room temperature.
