These crisp little Strawberry Meringue Hearts melt in your mouth with a sweet, hint-of-strawberry flavor that comes from freeze-dried strawberries.
Do you hate it when recipes leave you with a million egg whites? Yeah, me, too. Here’s the thing, though. Extra egg whites are the perfect excuse to make light-as-air recipes like pavlova or angel food cake. Since Valentine’s Day is right around the corner, I decided to turn some of the leftover egg whites from these Meyer Lemon Bars into petite pink meringue hearts.
I had planned to freeze the remaining whites to use later; you can store egg whites in the freezer for up to a year. Fortunately, though, I was lazy about dividing them into usable quantities and labeling them. I ended up using every single egg white and then some on my quest to perfect the recipe.
Separating a few extra eggs was worth the effort, though: these crisp little hearts melt in your mouth with a sweet, hint-of-strawberry flavor. They’re adorable and delicious all at the same time.