Just made this recipe while snowed in. It does take a long time, but the cookies are great. I didn't make them into hearts. I just mixed in chocolate chips after the vanilla and allowed the cookies to form in little glops on the parchment paper. Worth trying!
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.
More From Sunset
- Calories: 107
- Calories from fat: 8.4%
- Protein: 1.9g
- Fat: 1g
- Saturated fat: 0.0g
- Carbohydrate: 23g
- Fiber: 0.0g
- Sodium: 39mg
- Cholesterol: 3.5mg
- 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
- 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.
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