HEART-SHAPED FRENCH MERINGUE COOKIES WITH VANILLA, CARDAMOM, & CHOCOLATE SWIRL
HEART MERINGUES the perfect batched Valentine’s!
Delicate, crisp, and just a little dramatic. These heart-shaped French meringue cookies are lightly scented with vanilla and warm cardamom, then swirled with dark chocolate for contrast and depth. They shatter gently at the bite, dissolving into sweetness with a whisper of spice. They’re simple in technique, but undeniably elegant. Perfect for Valentine’s Day, gifting, or whenever you want something that feels handmade and special without being fussy.
PS. My young kids can’t get enough of these, so if you’re considering them for a school Valentine’s Day treat, think no more. Make these!
HEART-SHAPED FRENCH MERINGUE COOKIES WITH VANILLA, CARDAMOM, AND CHOCOLATE SWIRL
Yield: 40-50 Hearts
Prep time: 20 MinCook time: 1 H & 15 MTotal time: 1 H & 35 M
These are the perfect sweet hearts to make, bag, and hand out as little Valentine's Day edible gifts.
Ingredients
FOR THE FRENCH MERINGUE BASE
FOR THE CHOCOLATE SWIRL
KITCHEN TOOLS
Instructions
TO MAKE YOUR MERINGUES.
- Pre-heat oven to 225º and line your baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and kosher salt. Whip on medium speed until they’re foamy and holding soft peaks, about 1 - 2 minutes.
- With the mixer on medium-high, add granulated sugar 1 tablespoon at a time, letting it dissolve fully between additions. This should take 3 to 4 minutes. Once all the sugar is in, crank it up to high and whip until stiff, glossy peaks form, about 5 minutes.
- Add vanilla and ground cardamom. Whip just until incorporated, about 10 to 15 seconds. Taste and adjust only if necessary. The cardamom should be subtle and aromatic, never overpowering.
- Place you chocolate in your microwave-safe bowl. Gently melt the dark chocolate in short 30 second bursts in the microwave making sure to mix between bursts. This should take about 2 minutes. Let it cool slightly so that it is fluid but not hot.
- To create the chocolate swirl effect, fit a large piping bag with a star or round tip. Use a spoon or spatula to drizzle the melted chocolate along the inner walls of the piping bag. Then spoon the meringue into the bag. Don't try to mix! The marbling will happen as you pipe.
- Pipe heart shapes onto the parchment-lined sheets. Start at the top curve, swoop down and around, then finish in a point at the bottom. Each heart will naturally swirl with chocolate as it is piped.
- Bake for 1 hour 15 minutes. Then let cool to room temperature on the baking sheet.
- Once completely cool, the meringues should lift easily from the parchment. Store in an airtight container at room temperature for up to 3 to 4 days. Avoid humidity or they'll get gummy.
Notes
- Room-temperature egg whites whip better! Don’t skip this step.
- Slowly adding sugar during the mixing process gets you glossy, stable meringue. So, don't rush this part.
- Use dark chocolate for rich contrast. Milk chocolate tends to fade into the background.
- These are best enjoyed within a few days, especially in humid climates.
