Pink Swirled Meringue Hearts

Name: Pink Swirled Meringue Hearts
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 44 servings
Cuisine: French
Ingredients: 0.13 tsp Almond Extract; 0.25 tsp Cream of Tartar; 3 whole Egg Whites; 1 few Pink Food Coloring; 0.13 tsp Salt; 0.66 cup Sugar; 0.75 tsp Vanilla Extract

Dessert 🍰Snack 🍿 French 🇫🇷 Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Low-FODMAP Halal 🕌Kosher ✡️Pescatarian 🐟

Pink Swirled Meringue Hearts are airy, crisp confections with a glossy shell and a tender, melt-in-your-mouth center. Hints of vanilla and almond complement the delicate sweetness, while rosy streaks create a charming finish perfect for Valentine’s Day, bridal showers, or elegant dessert platters.

Prep30 mins
Cook1 hr 30 mins
Serves44
DifficultyMedium

1

Preheat the oven to 225 degrees F (110 degrees C). Line baking sheets with silicone baking mats or parchment paper.
2

Fit a large piping bag with a large open star tip. Fold the piping bag over a tall glass or jar. Using a small food-safe paintbrush or the tip of a butter knife, paint 4 stripes of pink food coloring on the inside of the piping bag, leaving space between each stripe. Set aside.
3

In a large bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.
4

Gradually add the sugar, no more than 1 tablespoon at a time, mixing well after each addition.
5

After all the sugar has been added, continue beating on medium-high speed until stiff, glossy peaks form.
6

Add the vanilla and almond extract, and beat until incorporated.
7

Carefully transfer the meringue into the prepared piping bag.
8

Pipe heart shapes onto the prepared pans, starting with the upper right side.
9

Pipe a dollop of meringue and gently pull down and slightly across to form the tip of the heart.
10

Repeat on the left side, joining the two sides of the heart at the bottom.
11

If needed, use a toothpick to straighten the point of the heart.
12

Continue piping hearts until all the meringue is used.
13

Bake the pans in the preheated oven for about 1 1/2 to 2 hours, rotating the pans halfway through, until the meringues feel firm to the touch.
14

Turn off the oven and let the meringues cool completely in the oven.
15

Once cool, carefully peel the meringues off the parchment or silicone mats.
16

Store in an airtight container.