Meringue Hearts Recipe
Many people start the new year determined to lose weight, but end up set back by Valentine’s Day and all its chocolaty treats. While this recipe isn’t sugar free, it is low in fat, and its light airiness allows you to enjoy a delicate treat without too many calories.
Meringues are naturally gluten free, and the recipe is easy. It can be a fun baking project to get your kids involved in. For young kids, try drawing heart shapes on the back side of the parchment paper that they can fill in with meringue.
The chocolate meringue works the best, but I have included the option to divide the meringue and add food coloring to the other half. Keep in mind, that the food coloring thins the meringue so don’t add more than enough to make it a pale pink which ends up browning somewhat in the oven.
Gluten-Free Meringue Hearts Recipe
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/4 cup cocoa powder
- red food coloring (optional)
- Preheat oven to 300° F and line two baking sheets with parchment paper.
- Add egg whites, cream of tartar, and vanilla to a mixing bowl. Beat until soft peaks form.
- Slowly add the sugar and continue beating until stiff peaks form and the meringue is glossy.
- At this point you can fold in the cocoa or divide it in half and fold 1/8 cup cocoa powder into one half, and four to eight drops red food coloring into the other half. Only use enough to make it light pink. If you use too much, the meringue will become too thin.
- Put the meringue into a gallon size zip lock bag and cut off the corner. Twist the top of the bag closed and squeeze the meringue onto the baking sheets in the form of hearts or letters. Use a spoon or spatula to shape and smooth the tops so the cookies are an even thickness.
- Bake at 300° for 20 minutes, rotating the sheets halfway through the baking time.
- After 20 minutes, do not open the oven door. Turn the oven off and leave the cookies for 2 hours until cool.