Ingredients
3 large egg whites1/2 teaspoon vanilla extract1/4 teaspoon cream of tartar3/4 cup sugarRed food coloring
Preparation
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment.
Preheat oven to 200°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Remove 1/4 cup and tint pink, using red food coloring. Lightly swirl pink mixture into remaining meringue. Fill pastry bag with meringue. Pipe 2-in. heart shapes 2 in. apart onto prepared baking sheets.
Bake until set and dry, about 20 minutes. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.
