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These Meringue Heart Cookies are inspired by a recipe in Betty Crocker’s 1967 cookbook called “Betty Crocker’s Hostess Cookbook.” In the Valentine Luncheon section, not only does Betty recommend serving Heart Meringues filled with ice cream and berries, but she also suggests making Lobster Newburg and a Valentine Cake.
Inspired by her ice cream filled Heart Meringue recipe, I decided to make these super cute Meringue Heart Cookies.
LET’S GET PERSONAL
The original recipe sounded yummy and perfect for a luncheon, but I figured that making individual Heart Meringue Cookies would be way better for the retro-loving lady who just wants to spread a little love to her friends on Valentine’s Day.
You can obviously make a beautiful platter of these crispy, sweet cookies, and leave them in the break room. Totally acceptable and so many people will be happy with your little gift of love.
OR, if you want to get a little more personal and make a cute retro version of the little candy convo hearts, you can pop a couple cookies in a cellophane bag, attach a cute note and pass them out to your loves. I wish I would have done that in high school instead of giving out boxes of convo hearts. I would have written some really naughty things on those notes 😉
MERINGUE HEART COOKIES TIPS
-Make sure your egg whites are at room temp before using. The best way to do this is to separate the egg whites and allow them to sit at room temp for 30 minutes before using.
-If you want to bag the cookies up to hand out as gifts, make sure to allow them to cool completely! Any condensation will melt the cookies, which would be super sad.
-Try to make these Meringue Heart Cookies on a dry day. Humidity is not ideal for making meringue.
Recipe
How to Make Meringue Heart Cookies
Ingredients
- 3 large egg whites room temperature
- ¼ teaspoon cream of tartar
- 1 cup superfine sugar
- Optional: Gel food coloring of your choice
Instructions
- Preheat oven to 200 degrees and line two baking sheets with parchment paper.
- Combine egg whites and cream of tartar in the bowl of a stand mixer.
- Beat at medium-low speed until eggs are frothy, about 2 minutes
- Gradually beat in sugar. Continue to beat until stiff peaks form, about 15 minutes.
- If you like, swirl a few drops of food coloring.
- Transfer to a piping bag fitted with a plain round piping tip.
- To make the hearts, pipe two small upside-down teardrop shapes with the sides touching. Repeat with the remaining meringue.
- Bake for 1 hour, until the meringue is dry, can be lifted easily from the parchment, but not yet browned. Then turn off the oven. Leave meringue in the oven to dry out until the oven is cool.
Melissa says
Hi, Michelle! I was wondering if it's possible to add any flavoring to the cookies. I've never made meringue before, but I feel like I'd want a little "something extra," like some almond extract or maybe some rosewater. Is that a bad idea? Should I leave them alone?
Michelle Ferrand says
Hi Melissa!
You can absolutely add some fun extracts to meringue. I've seen other recipes call for 1/4 to 1/2 teaspoon of extracts like vanilla or almond. I'm sure either would be yummy in these cookies!
You do want to stay away from anything too watery or any oil based flavors.