Meringue Hearts

If you’re looking for an easy homemade Valentine’s Day treat, these meringue hearts fit the bill. They’re naturally gluten free, and this fun recipe is great for getting kids involved in the kitchen. They can squeeze the meringue into hearts, other shapes, or even letters. If they have trouble drawing a heart, draw the shape on the back side of the parchment paper and have them fill it in.

This recipe give instructions for making chocolate meringues, which really works the best and tastes delicious too. But if you want something that’s more of a Valentine’s color, you can omit the chocolate and use a little red food coloring. The problem with that is that liquid drops thin the meringue so you can only add enough to make it a light pink. I haven’t tried it with a food coloring paste, but it would probably work better.

5.0 from 1 reviews
Meringue Hearts
Recipe type: Dessert
  • 4 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • 1 cup granulated sugar
  • ¼ cup cocoa powder
  • red food coloring (optional)
  1. Preheat oven to 300° F and line two baking sheets with parchment paper.
  2. Add egg whites, cream of tartar, and vanilla to a mixing bowl. Beat until soft peaks form.
  3. Slowly add the sugar and continue beating until stiff peaks form and the meringue is glossy.
  4. At this point you can fold in the cocoa or divide it in half and fold ⅛ cup cocoa powder into one half, and four to eight drops red food coloring into the other half. Only use enough to make it light pink. If you use too much, the meringue will become too thin.
  5. Put the meringue into a gallon size zip lock bag and cut off the corner. Twist the top of the bag closed and squeeze the meringue onto the baking sheets in the form of hearts or letters. Use a spoon or spatula to shape and smooth the tops so the cookies are an even thickness.
  6. Bake at 300° for 20 minutes, rotating the sheets halfway through the baking time.
  7. After 20 minutes, do not open the oven door. Turn the oven off and leave the cookies for 2 hours until cool.


About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


  1. Hi Linda —
    These are beautiful. I can hardly wait to make some!
    Happy Valentines Day —

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