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Heart Meringue Cookies Cake

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Light and crisp heart-shaped meringue cookies layered with vanilla-kissed whipped cream and macerated strawberries to form a whimsical “cookie cake” that’s perfect for Valentine’s Day or any romantic celebration. :contentReference[oaicite:0]{index=0}

Ingredients

Scale
  • 2 large egg whites, room-temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup (100 g) superfine or granulated sugar
  • Optional: 2–3 drops red gel food coloring
  • 1 cup (240 ml) cold heavy whipping cream
  • 1/4 cup (30 g) powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 3 cups (450 g) sliced fresh strawberries
  • 1 1/2 tablespoons granulated sugar (for macerating berries)

Instructions

  1. Preheat oven to 275 °F / 135 °C. Line a large baking sheet with parchment and lightly grease the paper.
  2. In a spotless bowl beat egg whites and cream of tartar on medium speed until foamy. With mixer running, gradually sprinkle in the 1/2 cup sugar; continue beating on high until stiff, glossy peaks form, 5-6 minutes. If desired, fold in gel coloring for a pink hue.
  3. Transfer meringue to a piping bag fitted with a large star tip. Pipe two 6-inch heart outlines (or 8–10 smaller 3-inch hearts) onto the prepared sheet; fill the centers to create solid cookies.
  4. Bake 30 minutes. Turn off oven, leave door closed, and let meringues dry inside 25-30 minutes more. Slide sheet out and cool completely.
  5. Meanwhile, toss sliced strawberries with 1 1/2 Tbs sugar and set aside 15 minutes to macerate.
  6. Whip cream, powdered sugar, and vanilla to stiff peaks.
  7. To assemble “cookie cake,” place one large (or a mosaic of smaller) heart meringue(s) on a platter, spread with half the whipped cream, spoon on half the berries, then top with remaining meringue and repeat. Serve at once for crisp texture.

Notes

  • Make sure all bowls and beaters are grease-free; fat prevents egg whites from whipping properly.
  • Superfine sugar dissolves faster, yielding a smoother meringue, but regular granulated works in a pinch.
  • Drying the meringues in the turned-off oven keeps them crisp without over-browning.
  • Meringues can be baked up to 2 days ahead and stored uncovered in a cool, dry place; assemble just before serving.
  • Swap strawberries for raspberries, peaches, or mixed berries to suit the season.

Nutrition

Keywords: heart meringue cookies, cookie cake, valentine dessert, gluten-free pavlova

Find it online: https://recipesfoodeasy.com/heart-meringue-cookies-cake/