Desserts

Valentine Hearts

• 3 egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1 dash salt
• 1 cup sugar
• red food coloring
• 1 quart vanilla ice cream
• 1 pint strawberries -- sliced

Cut a heart pattern from a 4-1/2 inch square
of paper. Cover baking sheet with brown paper.
(You can bake on the brown paper so make sure it
is clean.) Grocery store bags without writing on
them are okay. Draw 6 hearts on the brown paper
using your pattern as a guide.
1. Beat egg whites with vanilla, cream of tartar
and salt until frothy. Add sugar, a little at a
time, and continue beating until stiff peaks form
and sugar is dissolved. Rub a bit between your
figures to feel that no sugar remains undissolved.
Add food coloring, a few drops to make a delicate
pink color.
2. Spread meringue over the heart shapes, 1/4 inch
thick. Make into the heart shape using a spoon to
push and form into correct shape. Pipe rim 3/4 inch
high with pastry tube.
3. Bake in preheated 275-degree oven for 1 hour.
Turn off oven and let meringues dry in oven for
1 more hour. DO NOT open oven door during this
time.
4. Fill the cooled meringues with scoops of ice
cream and top with strawberries. Decorate with
mint leaves if desired.