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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!
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.
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.