This dazzling Valentine dessert is made with cute little heart-shaped crisp meringue shells packed with a cherry filling. Easy to make, these delicious shells are crunchy on the outside and soft on the inside – fill them with your favorite fruit filling or chocolate ganache.
6 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/2 cups granulated sugar, divided
1/2 teaspoon pure vanilla extract
Jarred Mini Cherries, Lemon Curd, or Chocolate Ganache
Preheat the oven to 200˚F. Line 2 baking sheets with parchment paper. Using a market draw 12 heart-shapes on each piece of paper. Turn the parchment face-down on the baking sheets.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. To a large piping bag add a large star-shaped tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
Add the filling to the shells and serve.