Vanilla Bean Meringue Hearts

These Heart Shaped Vanilla Bean Meringues are delicate, airy cookies with a crisp exterior and melt in your mouth center. Lightly tinted pink and infused with warm vanilla bean flavor, they’re perfect for holidays, gifting, or elegant dessert displays.

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Course: Dessert

Cuisine: American

Keyword: gluten free meringue cookies, homemade meringue, leftover egg white recipes, low fat meringue cookies, meringue cookies, meringue recipe, merinuge cookie recipes, pink heart meringues, pink meringues, valentines day meringues

Prep Time: 15

Cook Time: 50

Dry Time (in oven): 2

Total Time: 3 5

Servings: meringues

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.