Ingredients
- 2 large egg whites, room temperature
- 1/2 cup sugar
Preparation
Baking Directions:
Preheat oven to 175 degrees.
Place egg whites, sugar and cream of tartar in a heat-proof mixer bowl set over a pan of simmering water.
Whisk until sugar dissolves, about 2 minutes.
Transfer to a mixer, and beat with mixer on medium-high speed until stiff, glossy peaks form, about 7 minutes.
Divide meringue into batches, and tint each with food coloring as desired.
Transfer to pastry bags fitted with medium open star tips.
Pipe hearts (1/2 inch to 1 inch each) onto parchment-lined baking sheets.
Bake for 2 hours.
Turn oven off, and let meringues stand in over for 8 hours (or overnight).
Tips:
Meringues can be stored in an airtight container at room temperature for up to 2 weeks.