PASTEL HEART RECIPES

Steps:

• Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and orange juice; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed.
• Divide dough into thirds. Knead pink food color into 1 portion. Knead purple food color into second portion. Leave third portion plain.
• Flatten each third into disk shape. Wrap in plastic food wrap. Refrigerate 1 hour or overnight until firm.
• Heat oven to 375°F.
• Use one-half of each dough disk (keeping remaining dough refrigerated); alternately place spoonfuls of doughs onto lightly floured surface to create marbled effect. Roll out dough to 1/8-inch thickness. Cut with 3-inch heart-shaped cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets. Sprinkle with edible glitter, if desired. Bake 7-9 minutes or until edges are lightly browned. Cool completely. Repeat with remaining dough.

Steps:

• Combine egg whites (at room temperature), vinegar, cream of tartar, and salt in a large mixing bowl; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Tint meringue to desired pastel shade of green.
• Spoon meringue by 1/2 cupfuls onto greased, unglazed brown paper. Use back of a spoon to shape meringue into 4-inch hearts. Shape each heart into a shell (sides should be about 1 inch high). Bake at 250° for 1 hour. Cool away from drafts. Spoon sherbet into heart shells and serve immediately.