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Marbled Meringue Hearts

Pretty pastel cookies are a fun way to brighten any special occasion. Replace the vanilla with a different extract for a change of flavor. —Laurie Herr, Westford, Vermont
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    about 2 dozen


  • 3 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • Red food coloring


  • 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. 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.
Nutrition Facts
1 meringue: 27 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 6g carbohydrate (6g sugars, 0 fiber), 0 protein.
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  • Beverly
    Feb 3, 2021

    Having made these Heart Meringues for Valentines day for quite a few years, I would add that they bake @ 200 for 1 Hr, leave in oven with door closed for several more hours. Adding a flavor to them, Raspberry, Strawberry, Vanilla or Peppermint adds to the enjoyment.

  • lada2
    Feb 18, 2020

    I feel that this recipe could use a little fine-tuning. It doesn't specify what piping tip to use, but based on the video I guessed Wilton Tip 1A. I piped 2 inch hearts, but got 69 hearts out of it instead of the 2 dozen stated in the recipe - no idea how that count could be so far off. I also think the baking time and temperature are too short/low - although I gave the meringues some extra time and then left them in the oven until the oven was cool, as instructed, the meringues were extremely sticky and very hard to pull off the parchment without ruining their shape. I let them air-dry for a few days, and then I was able to remove them easily. If I make this again, I think I'll try 300 F for 30-35 minutes, as in another meringue recipe that I have had better success with. Also it would be nice to have some guidance about how much/what kind of food coloring to use. I used a single drop of Wilton ColorRight, but that was too much. I left about half of that drop on the side of the bowl, swirled the other half into the quarter cup lightly, and then swirled that lightly into the rest of the batter, but it still blended in more than I wanted by the time I piped it, so I got a lot more solid pink than pink/white swirls.

  • JCV4
    Feb 12, 2020

    These were easy to make and looked very cute. Thanks for the recipe!

  • ReneeMurby
    Feb 18, 2019

    I love these! So pretty and sweet. I brought some into work and everyone loved them.

  • ebramkamp
    Feb 18, 2019

    These were so easy to make and such a pretty cookie too. I did bake mine for 25 minutes instead of 20 but otherwise followed the recipe exactly.