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Meringue hearts with raspberries and whipped cream. @whatagirleats.com
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5 from 5 votes

Meringue Hearts with Whipped Cream and Raspberries

Meringue Hearts with Whipped Cream and Raspberries and Raspberry Sauce. Makes 3-4 heart shaped shells, depending on the size of the heart. The heart pictured was about 3 1/2" by 4"
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Dessert
Servings: 4
Author: Cynthia


  • 3 egg whites bring to room temperature for best results.
  • 1 cup confectioner's sugar
  • pinch of salt
  • pinch of cream of tartar
  • 1/4 teaspoon vanilla
  • 1 pint fresh raspberries
  • 1 cup whipping cream
  • 2 Tablespoons sugar
  • 1 cup frozen berries defrosted
  • Powdered sugar


  • To make the meringue shells, pre-heat oven to 200*, line baking sheets with parchment paper or silpat, (silicone baking sheet).
  • In a clean, grease-free mixing bowl, whip whites on low speed until foamy.
  • Add salt, cream of tartar and vanilla, and continue whipping about 8 minutes or so, the whites should begin to have soft peaks.
  • Gradually add sugar, a few teaspoons at a time and continue beating until the whites are stiff and shiny like satin.
  • Either use a pastry bag to pipe out heart shell, or drop by tablespoons on prepared sheets.
  • Bake for about 1½ hours at 200* with oven door slightly ajar.
  • When they are done, they will be crispy and light and will be easily removed from the cookie sheet.
  • While the shells are baking, whip cream and sugar in stand mixer, or by hand with a whisk, until soft peaks form.
  • For the Raspberry Sauce, or "coulis", thaw frozen berries and puree in a food processor or blender until smooth. Add sugar if desired.
  • To assemble: fill each shell with whipped cream, and fresh berries. Serve raspberry coulis on the side, or drizzle on top.
  • Dust with powdered sugar