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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.

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Credit: Annabelle Breakey; Karen Shinto

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

Nutrition Facts

107 calories; calories from fat 8.4%; protein 1.9g; fat 1g; carbohydrates 23g; sodium 39mg; cholesterol 3.5mg.