Meringue Hearts

Annabelle Breakey; Karen Shinto
Prep and Cook Time: 25 minutes, plus about 3 1/4 hours of baking, cooling, and chilling time. Notes: If you're serving these in summer, try topping each with a sliced fresh strawberry instead of the white chocolate curls. You can make the meringues (through step 3) up to 1 day ahead; cool completely, then wrap airtight and store at room temperature.

Yield:

Makes four 3-in. heart-shaped meringues (serving size: 1 meringue)

Recipe from

Nutritional Information

Calories 107
Caloriesfromfat 8.4 %
Protein 1.9 g
Fat 1 g
Satfat 0.0 g
Carbohydrate 23 g
Fiber 0.0 g
Sodium 39 mg
Cholesterol 3.5 mg

Ingredients

1 egg white
1/8 teaspoon cream of tartar
1/4 cup plus 2 tsp. sugar
1/4 teaspoon vanilla
About 1 cup strawberry frozen yogurt, softened until spreadable
White chocolate curls, shaved with a vegetable peeler from a chunk of white chocolate

Preparation

1. With an electric mixer, beat egg white and cream of tartar until very foamy. Gradually sprinkle in sugar, about 1 tbsp. at a time, beating well after each addition. Beat until meringue holds very stiff, shiny peaks, at least 10 minutes. Add vanilla; beat about 30 seconds longer.

2. Preheat oven to 225°. Cover a baking sheet with parchment. On it, draw 4 heart shapes, each 3 in. at the widest point. Turn parchment over and, with a knife, spread meringue 1/4 in. thick over each heart shape, building up sides so they stand an additional 1/2 to 3/4 in. high.

3. Bake meringues for 45 minutes. Turn off oven and let meringues dry in oven for 1 1/2 hours. If making ahead, see Notes.

4. About 1 to 2 hours before serving, fill each meringue with softened frozen yogurt. Place in freezer and chill until firm, at least 1 hour. Top hearts with white chocolate curls and serve.

Note: Nutrition analysis is per meringue.

Note:

February 2008