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Meringue Heart Ice-Cream Sandwiches

Piping meringue into hearts will be easier if you draw the shapes onto parchment paper first. We made some hearts roughly 2 3/4 inches across and others 3 1/4 inches.

  • Yield: Makes 8
Meringue Heart Ice-Cream Sandwiches

Source: Martha Stewart Weddings


  • 4 large egg whites
  • 1 cup sugar
  • Pinch of cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1 pint ice cream


  1. Preheat oven to 175 degrees. Put egg whites, sugar, and cream of tartar in a heatproof mixer bowl set over a pan of simmering water. Whisk constantly until egg whites are warm to the touch and sugar is dissolved (test by rubbing the mixture between your fingers), about 3 minutes.

  2. Transfer bowl to mixer; beat on low speed, gradually raising to high, until stiff, glossy peaks form, about 10 minutes. Mix in vanilla.

  3. On parchment-lined baking sheets, pipe meringue into hearts; bake until firm but not brown, 1 to 1 1/2 hours. Let cool on sheets, about 20 minutes.

  4. Let ice cream soften about 5 minutes. Put 1/4 cup ice cream on the flat side of half the meringue hearts. Top with remaining hearts, and freeze sandwiches until ice cream is set, about 15 minutes.

Reviews (3)

  • chickenchops 8 Feb, 2011

    I looked at the comments below and made these changes:

    1. Preheat oven to 275 degrees.

    2. Beat egg whites with an electric mixer until still peaks form. Gradually mix in sugar and cream of tartar, followed by vanilla and a couple of drops of red food coloring until thoroughly combined.

    3. Bake for about an hour and allow to cool for 20 minutes.

    I didn't have a problem with the meringue this way. Hope that helps!

  • autumndosch 7 Mar, 2008

    This recipe is confusing and I feel could be made a lot easier by making the meringue without heating it. I followed the directions exactly, and my meringue turned out gooey and not soft and fluffy like meringue should be. Either the heat was too low when baking, or the egg whites were compromised by heating them before beating them. Either way, if I ever make this again, I will be making the meringue in my own way.

  • JKMc 9 Feb, 2008

    I drew the hearts on the parchment paper like they recommended, but the pencil transfered to the meringue hearts. I suggest drawing the hearts, then flipping the parchment over to pipe the meringue since you can see through the parchment.