How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Raspberry Meringue Hearts

Celebrate Valentine's Day with crispy meringue hearts filled with refreshing sorbet and topped with raspberry sauce and almonds.

4.5 by 3 people
Rate me!
  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 35 mins
  • Stand: 1 hr 30 mins

Raspberry Meringue Hearts



  1. Let egg whites stand in a large mixing bowl at room temperature for 30 minutes. Add the vanilla, cream of tartar, and salt to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add sugar, a tablespoon at a time, beating about 7 minutes on high speed or until stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold in very finely chopped almonds.
  2. Cover a large baking sheet with clean plain brown paper or parchment paper. Draw six 4-inch-long heart shapes on paper. Using a pastry bag fitted with a large star tip, pipe the meringue onto the hearts on the paper, building the sides up to form shells. (Or, use the back of a spoon to spread the meringue over the hearts, building up the sides.)
  3. Bake in a 300 degree F oven for 35 minutes. Turn off oven. Let shells dry in oven, with the door closed, for at least 1 hour. Remove from paper.
  4. Meanwhile, thaw berries, if frozen. Do not drain. Place half of the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Press berries through a fine-mesh sieve; discard seeds. Repeat with remaining berries. (Should have about 1-1/4 cups.)
  5. In a medium saucepan stir together sieved berries, preserves, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature.
  6. To serve, scoop sorbet or frozen yogurt into meringue hearts. Spoon berry sauce atop. Sprinkle with sliced almonds. If desired, garnish with additional fresh raspberries. Makes 6 servings.

From the Test Kitchen

Bake the meringue hearts 1 day ahead. Store in an airtight container.

Nutrition Facts (Raspberry Meringue Hearts)

    Per serving:
  • 425 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 5 mg chol.,
  • 84 mg sodium,
  • 83 g carb.,
  • 4 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...