Love Bites

1 year ago


Make your life sweeter by giving the gift of love with these heart-shaped cookies on hearts’ day!



Recipe by Chef Carlo Estagle

Photographed by Krizia Cruz

Makes 32 (3-inch) cookie sandwiches


Meringue Cookies:

¾ cup Egg whites

A pinch of salt

1 cup Sugar

1 ½ cups Ground cashews

½ cup Cornstarch


  1. Draw 3-inch hearts or circles as guides on the underside of a sheet of parchment paper.
  2. Next, line some cookie sheets with parchment paper making sure that the drawn side faces the baking sheet.
  3. In a clean mixer bowl, beat the egg whites and salt until frothy. Gradually add the sugar and beat until stiff.
  4. Combine the ground cashews with the cornstarch. Fold this into the stiff meringue by hand.
  5. Using a plain #12, pipe out the meringue disks or hearts. Bake in a preheated 300F oven until done, about 45 minutes. The baking time may take longer though depending on the climate. It can take 30 minutes on a hot day to three hours on a rainy and humid day. Cool completely. If the meringues won’t be filled yet, store in the freezer in a tightly-sealed container.


Buttercream Filling:

1 cup Salted butter

¾ cup Margarine

4 Egg whites

½ cup Sugar

3 Tbsps Water

½ cup Strawberry purée


  1. Cut the butter and the margarine into ¼-inch cubes. Set aside.
  2. Place the egg whites in a bowl of the mixer with a whisk attachment but don’t turn on the switch yet.
  3. Meanwhile, place the sugar and the water in a small saucepan. Using a candy thermometer, cook the syrup until 240F. When the temperature of the syrup reaches 235F, start beating the egg whites on high speed. When the temperature of the syrup reaches 240F, take the syrup off the heat and carefully pour the hot syrup into the egg whites in a steady stream.
  4. Continue beating until the meringue is cold or no longer hot. Test by touching the underside of the bowl. When the meringue is stiff and cold, beat in the butter and margarine by dropping them piece by piece. Continue beating until the buttercream is creamy and glossy. Lastly, fold in the strawberry purée.


Crumb Coating:

1 cup Toasted and finely ground vanilla or butter cookie crumbs, colored pink with drops of red food coloring



Fill a pair of meringue with a thin layer of buttercream. Cover the entire outer surface of the sandwiched meringues with buttercream. Toss into the bowl of crumbs and coat evenly on all sides. Freeze and serve cold.

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