• 26 Ratings

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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

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


26 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2