- Calories 107
- Caloriesfromfat 8.4%
- Protein 1.9g
- Fat 1g
- Satfat 0.0g
- Carbohydrate 23g
- Fiber 0.0g
- Sodium 39mg
- Cholesterol 3.5mg
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.
How to Make It
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Note: Nutrition analysis is per meringue.
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foxegurl266's Review
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!
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OrganicFoodie's Review