heart meringue cookie recipe
Cookies Desserts

Valentine’s Day Heart Meringue Cookie Recipe

This festive Valentine’s Day meringue cookie recipe is sweet, taste like cotton candy, melt in your mouth amazing. Seriously, I don’t think I’ve ever made better meringues in my life. They’re delicious.

And now you can make them at home too!

Disclosure: Some of the links below may be affiliate links. This means that at no extra cost to you, I may earn a small commission if you use the links. To learn more click here.

Jump to Recipe
heart meringue cookie recipe

The secret to melt in your mouth meringue cookies

This meringue cookie recipe melts in your mouth like it’s its job. Which is simultaneously heavenly and torturous because how do you stop after just one?!

So what’s the secret to making melt in your mouth meringue cookies? Powdered sugar.

This is actually the secret for many melt in your mouth desserts. Seriously, you should always keep some on hand – it comes in handy when you’re trying to create an extra fancy recipe.

Seeing Hearts Meringue Cookie Recipe

Fair warning, this recipe makes A LOT of meringue cookies. Like a lot, a lot. They’re great to share with others, maybe as a fun Valentine’s Day office treat, because you will have a plethora of hearts to share.

If you want a more reasonable amount of meringue cookies – say for 2-4 people, by all means, go ahead and cut this recipe in half.

heart meringue cookie recipe

When I first made this recipe it was because I had a bunch (6 to be exact) egg whites left over from my German Chocolate Frosting recipe. And if you’ve been reading The Fulfillment Pill for a while you know how much I cringe at food waste.

So this gigantic heart meringue cookie recipe was born.

Need tips on how to make less food waste? Check out this post!

Tips For a Successful Meringue Cookie Recipe

  1. Make sure your mixing bowl is 100% COMPLETELY clean and free of grease. If not your meringues will separate and have an odd texture.
  2. Make sure your mixing bowl is also 100% dry. Moisture is also a recipe for disaster for a good ol’ meringue.
  3. I highly recommend using a trusty egg separator to separate your eggs. Any egg yolk can prove disastrous for the perfect meringue. So you don’t want to eff it up.
  4. Use your whisk attachment on you stand mixer. (I would also highly suggest a stand mixer because this recipe requires some solid time whisking). A paddle attachment won’t get you the results you want – trust me, been there done that, effed that up.
  5. Add in the powdered sugar and cream of tartar slowly. This will prevent lumps.
  6. If you are unable to bake all your meringues at the same time, make sure that you cover your mixing bowl and put in the fridge. You can re-whip the meringue for a couple minutes to regain the consistency you want.
  7. Whip your egg white until you get stiff peaks. They should be thick, glossy, and well….stiff.
  8. But DO NOT over beat your egg whites either. They’ll end up tough and disappointing.
heart meringue cookie recipe
Print Pin
4.5 from 2 votes

Heart Meringue Cookie Recipe

This festive Valentine's Day meringue cookie recipe is sweet, taste like cotton candy, melt in your mouth amazing.
Course Dessert
Cuisine French
Keyword easy meringues, heart desserts, meringue cookies, valentine’s day recipes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Calories 49kcal

Equipment

  • Stand Mixer
  • Piping Set
  • Silicone Baking mats

Ingredients

  • 6 egg whites
  • ¾ cup Powdered Sugar
  • 1 tsp Vanilla
  • 2 drops deep pink food coloring
  • ¼ tsp cream of tartar

Instructions

  • Preheat your oven to 200°. Make sure you mixing bowl is dry and clean of any grease.
  • Add your egg whites and vanilla to your mixing bowl start whisking on a high speed.
  • Slowly add in your cream of tartar and powdered sugar to prevent lumps. Add in your 2 drops of food coloring and continue whisking until stiff peaks have formed (about 5-7 minutes).
  • Transfer the egg whites to a piping bag (I used a simple star tip but you can use whatever tip you'd like). On a silicone baking mat lined cookie sheet, pipe out the hearts.
  • Sprinkle sanding sugar over the tops (optional) and bake for 1 hour. Your hearts will continue to bake just a bit when they come out so if a couple places are slightly soft, you should be okay.
  • Allow to cool for about 10-15 minutes then transfer the meringue cookies to a drying rack to finish cooling. Store in an airtight container for up to 10 days.

Notes

*Note* Nutrition information may not be 100% accurate

Nutrition

Calories: 49kcal

Final Notes…

Though these meringue cookies take a bit of time, they are completely worth it. Save the extra in an airtight container for up to 10 days.

If you find that they start to get chewy after a few days, you can pop them back in the oven at 200F for an additional 20ish minutes and that should crisp them right back up.

Sharing is caring! Do you know someone who would love this recipe? Share it with them!

And once you’ve made this heart meringue cookie recipe, take a pic, post it on the gram and make sure to tag me (@thefulfillmentpill)! I love seeing you creations and really, if you don’t post it on Instagram, did it even happen?

Also, do you want more awesome recipes and tons of baking hacks? Sign up for our newsletter to get all my baking wisdom straight to your inbox!

See you soon, friend!
xoxo
Angel

You may also like...

Popular Articles...

Leave a Reply

Leave a Reply

  Subscribe  
Notify of