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Meringue Heart Ice-Cream Sandwiches


For this elegant take on an ice-cream sandwich, meringue is piped into heart shapes and baked. We like mango sorbet or strawberry ice cream for the filling, but any flavor is fine.

  • Yield: Makes 8

Source: Martha Stewart Weddings, Summer 2004


  • 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.

Cook's Notes

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.

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