These delicate, cloud like Heart Shaped Vanilla Bean Meringues are the sweetest little way to celebrate love, holidays, baby showers, bridal showers, or honestly just because you deserve a pretty treat. With their crisp outer shell, airy melt in your mouth center, and soft blush pink hue, these elegant cookies look bakery worthy but are surprisingly simple to make at home.
Infused with warm, aromatic vanilla bean and lightly tinted with a touch of red gel food coloring for a romantic pastel pink finish, these meringues are equal parts charming and delicious. They’re light, sweet, and visually stunning, making them perfect for gifting, dessert tables, or a special afternoon treat with coffee or tea.
Whether you’re piping them for Valentine’s Day, packaging them for party favors, making a batch for fun, or needing a recipe for leftover egg whites, these heart shaped meringues are guaranteed to impress while keeping the ingredient list beautifully simple.
Why you’ll love this recipe!
What ingredients do I need?
- Egg Whites: The foundation of meringue. Egg whites whip into a fluffy foam that creates structure and gives the cookies their airy texture. Room temperature egg whites whip faster and achieve greater volume.
- Granulated Sugar: Sweetens the meringue while stabilizing the whipped egg whites. Gradually adding sugar helps create glossy, stiff peaks and prevents graininess.
- Cream of Tartar: An acid that stabilizes egg whites, helping them hold air and maintain structure while baking and drying.
- Vanilla Bean Paste (or Extract): Adds warm, rich vanilla flavor and beautiful speckled vanilla bean appearance. Vanilla bean paste delivers a more intense flavor compared to extract.
- Salt: Balances sweetness and enhances overall flavor depth.
- Red Gel Food Coloring: Creates a soft, romantic pink hue without thinning the meringue. Gel coloring is highly concentrated and ideal for maintaining proper texture.
Recipe Variations
- Citrus Meringues: Swap vanilla for orange, lemon, or raspberry extract for a bright flavor twist.
- Chocolate Drizzled Meringues: Dip or drizzle cooled meringues with melted dark or white chocolate.
- Sprinkle Celebration Meringues: Add festive sprinkles immediately after piping before baking.
- Filled Meringue Sandwiches: Sandwich two meringues with whipped cream, buttercream, or lemon curd.
Pro Tips
- Make sure your mixing bowl and beaters are completely grease free and clean. Also make sure there are no little pieces of yolk present. Even small amounts of fat prevent egg whites from whipping properly.
- Use room temperature egg whites for faster whipping and better volume.
- Add sugar slowly. Rushing this step can cause grainy or unstable meringue.
- Check sugar dissolution by rubbing a small amount of meringue between your fingers. It should feel smooth, not gritty.
- Avoid humid days when possible. Meringues absorb moisture from the air and can become sticky.
- Do not open the oven while baking or drying. Sudden temperature changes can cause cracking or collapse.
- Pipe evenly sized hearts to ensure consistent drying.
- For crisp, fully dried meringues, allow them to cool inside the turned off oven.
- Use gel food coloring sparingly. Too much liquid can deflate meringue.
- Use parchment paper, not wax paper, to prevent sticking.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Vanilla bean paste: Substitute with vanilla extract or almond extract
- Granulated sugar: Superfine (caster) sugar works beautifully and dissolves faster
- Red gel food coloring: Pink, coral, or natural food coloring powders, or omit completely!
Dietary Substitutions
- Gluten Free: This recipe is naturally gluten-free as written.
- Dairy Free: Meringues are naturally dairy-free.
- Nut Free: Contains no nuts, but always check flavor extracts for allergen cross-contamination if needed.
- Low Fat Dessert: Naturally very low in fat, making it a lighter dessert option.
Leftovers and Storage
- Store meringues in an airtight container at room temperature for up to one week.
- Avoid refrigerating, as humidity can make them sticky.
- If meringues soften, place them in a 200°F oven for 10–15 minutes to crisp them again.
- Keep away from moisture and direct sunlight for best shelf life.
But, I Still Have A Few Questions…
Why are my meringues sticky?
Sticky meringues are usually caused by humidity. Meringues easily absorb moisture from the air. Store them in an airtight container and try to avoid baking on very humid days.
Why didn’t my egg whites whip properly?
Egg whites will not whip if there is any grease, oil, or egg yolk present. Make sure your bowl and beaters are completely clean and dry, and separate eggs carefully.
Can I make meringues ahead of time?
Yes! Meringues are the perfect make ahead dessert. They can be prepared several days in advance and stored in an airtight container at room temperature.
Why did my meringues crack?
Cracking typically happens when the oven temperature is too high or when meringues experience sudden temperature changes. Keeping the oven door closed during baking and allowing them to cool slowly helps prevent cracks.
Can I double this recipe?
Yes, you can double the recipe. Just make sure your mixing bowl is large enough to allow the egg whites to whip properly without overcrowding.
How do I know when meringues are fully baked?
Meringues are finished when they feel completely dry and easily lift off the parchment paper without sticking.
Can I use liquid food coloring instead of gel?
Gel food coloring is recommended because it adds color without adding excess moisture. Liquid food coloring can thin the meringue and affect its structure.
Why is my meringue grainy?
Grainy meringue usually means the sugar was added too quickly or did not fully dissolve. Add sugar slowly and continue whipping until the mixture feels smooth when rubbed between your fingers.
Can I freeze meringue cookies?
Yes, meringues can be frozen. Store them in an airtight container and allow them to come to room temperature before serving to prevent condensation.
Why did my meringues turn brown?
Browning typically means the oven temperature was too high. Meringues should dry slowly at a low temperature to maintain their light color.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Vanilla Bean Meringue Hearts
Ingredients
- 3 egg whites room temperature
- ¾ cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla bean paste
- Pinch of salt
- 1 drop red gel food coloring optional
Instructions
- Preheat oven to 225°F.
- Line a baking sheet with parchment paper.
- In a clean mixing bowl, combine egg whites, cream of tartar, salt, vanilla flavoring, and food coloring if using.
- Using a stand mixer or hand mixer, beat on low speed until frothy. Gradually increase speed to high.
- Slowly drizzle in sugar over 2–3 minutes while continuing to beat. Beat until stiff, glossy peaks form.
- Transfer meringue to a piping bag fitted with a round or star tip. Pipe heart shapes or small cookies onto prepared baking sheet.
- Bake for 50–60 minutes. Avoid opening the oven door during baking.
- Turn off oven and leave meringues inside for 1–2 hours to fully dry.
- Meringues are done when they easily lift from parchment and feel completely dry.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.