Meringue Heart Sundaes

In celebration of Valentine's Day and the yummy blogging event hosted by Zorra, I whipped up (ha ha) these heart-shaped meringues. Just add some strawberry ice cream or frozen yogurt and a strawberry sauce, and share it with someone special.





Meringue Heart Sundaes
(from Sunset, February 1976 and February 2008)

1 egg white
1/8 teaspoon cream of tartar
1/4 cup sugar
1/4 teaspoon vanilla

With an electric mixer*, beat the egg white and cream of tartar until very foamy. Gradually sprinkle in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until meringue holds very stiff peaks. Add vanilla; beat about 30 seconds longer.

Prepare a baking sheet with parchment paper. Draw 2 heart shapes**, 5 inches across at the widest point, on the paper. With a spatula or knife, spread the meringue over the heart shapes, building up the sides so they stand 1/2 to 3/4-inch high.

Bake in a 275 degree oven for 45 minutes, then turn the oven off and let the meringue shells dry, in the oven, for 1 1/2 hours. If made ahead, wrap each so they are airtight.

To serve, fill with strawberry ice cream or frozen yogurt; top with crushed strawberries or strawberry sauce.

Serves 2

*A hand mixer would probably be a better choice than a stand mixer because there is only one egg white.

**Alternatively, draw 4 hearts that are 3 inches across at the widest point.

Take a look at all the other delicious Valentine's Day treats.