Swirled Meringue Hearts

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Meet our latest crush—artfully marbled meringue cookies that are crisp on the outside, slightly chewy on the inside, and as charming as your special someone.

Prep Time:
15 mins
Total Time:
2 hrs 15 mins
Servings:
12
Yield:
12

Like snowflakes, no two of these meringue hearts are alike. You don’t need any special equipment—just a couple of spoons—to create their whimsical swooping shapes. Tint with blushing shades of red, pink, and purple paste food coloring, and vary the flavor with raspberry, strawberry, and even cake batter extracts.

heart shaped marble meringue cookie on pink background

Carson Downing

Ingredients

  • 1 cup sugar

  • 3/4 teaspoon cornstarch

  • 1/8 teaspoon baking powder

  • 4 large egg whites, at room temperature

  • 1 tsp cream of tartar

  • 1/2 to 3/4 tsp desired flavor extract, such as raspberry, strawberry, or cake batter

  • Gel food coloring in pink, red, or purple

Directions

  1. Preheat oven to 225°F. Line 2 baking sheets with parchment paper. Place oven racks in top and lower thirds of the oven.

  2. In a medium bowl combine sugar, cornstarch, and baking powder. In a large bowl beat egg whites and cream of tartar with a mixer on medium until soft peaks form (tips curl). Increase mixer to high speed, adding sugar mixture, 1 Tbsp. at a time, over a 2 minute period, until mixture still forms soft peaks.

  3. Reduce mixer speed to medium. Beat in the extract to combine. Using a thin wooden skewer, add two to three stripes of food coloring to the egg white mixture at different places. Run a metal spatula through the food coloring 1 to 2 times to create streaks. (The color will continue to incorporate as you portion out the meringues.)

  4. For each heart, spoon 2 to 3 Tbsp. of the meringue mixture on a prepared baking sheet into two ovals that overlap slightly. Dip a spoon in water and bring ovals together, pulling to form the tip of the heart. Repeat with the remaining meringue mixture, spacing hearts 2 inches apart.

  5. Bake until crisp and dry, 1 1/2 hours, rotating the pans from top to bottom and from front to back halfway through baking. Turn oven off. Let stand 30 minutes in oven. Remove and cool on wire racks.

Nutrition Facts (per serving)

72 Calories
0g Fat
17g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 71.8
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 23.4mg 1%
Total Carbohydrate 17g 6%
Dietary Fiber 0g 0%
Total Sugars 16.7g
Protein 1.2g
Vitamin D 0mcg 0%
Vitamin C 0mg 0%
Calcium 3.7mg 0%
Iron 0mg 0%
Potassium 29mg 1%
Fatty acids, total trans 0g
Vitamin D 0IU
Alanine 0.1g
Arginine 0.1g
Ash 0.1g
Aspartic acid 0.1g
Caffeine 0mg
Carotene, alpha 0mcg
Choline, total 0.1mg
Copper, Cu 0mg
Cystine 0g
Energy 300kJ
Fluoride, F 0.3mcg
Folate, total 0.4mcg
Glutamic acid 0.2g
Glycine 0g
Histidine 0g
Isoleucine 0.1g
Leucine 0.1g
Lysine 0.1g
Methionine 0g
Magnesium, Mg 1.3mg
Manganese, Mn 0mg
Niacin 0mg
Phosphorus, P 2.7mg
Pantothenic acid 0mg
Phenylalanine 0.1g
Proline 0g
Retinol 0mcg
Selenium, Se 2.3mcg
Serine 0.1g
Theobromine 0mg
Threonine 0g
Vitamin E (alpha-tocopherol) 0mg
Tryptophan 0g
Tyrosine 0.1g
Valine 0.1g
Vitamin A, IU 0IU
Vitamin A, RAE 0mcg
Vitamin B-12 0mcg
Vitamin B-6 0mg
Vitamin K (phylloquinone) 0mcg
Water 10.2g
Zinc, Zn 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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