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Heart-Shaped Meringues Filled with Passion Fruit Curd

This recipe for heart-shaped meringues filled with passion fruit curd was adapted from the "Martha Stewart Baking Handbook."

  • yield: Makes 4




  • 2 large egg whites
  • 3/4 cup granulated sugar
  • Pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • Confectioners' sugar, for dusting
  • Fresh raspberries, for garnish
  • Passion Fruit Curd


  1. Step 1

    Preheat oven to 200 degrees. Line a baking sheet with parchment paper. Trace 4 heart shapes onto the parchment paper using a 2 1/2-inch heart-shaped cookie cutter. Turn parchment paper over on baking sheet; set aside.

  2. Step 2

    In the heatproof bowl of an electric mixer set over a pan of simmering water, combine egg whites, granulated sugar, and salt. Whisk constantly until the sugar has dissolved and the egg mixture is warm to the touch, about 2 minutes. Attach bowl to the mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 2 to 4 minutes. Beat in vanilla.

  3. Step 3

    Spoon meringue mixture into a pastry bag fitted with a plain round 1/2-inch tip. Cover one of the hearts with an even layer of meringue. Continue piping meringue around the outer edge of the heart, making a 1-inch-high cup. Repeat piping over the remaining hearts.

  4. Step 4

    Transfer baking sheet to oven and bake 20 minutes. Reduce the heat to 175 degrees, and bake until meringue is dry and crisp but still white., 1 1/4 hours to 1 1/2 hours more. Transfer sheet to a wire rack and let meringues cool completely before carefully easing them off the parchment. Meringues can be kept in an airtight container at room temperature for up to 1 day.

  5. Step 5

    When ready to serve, fill each meringue heart with passion fruit curd and garnish with berries. Dust meringues with confectioners' sugar, and serve.

The Martha Stewart Show, February Winter 2007