Meringue Hearts

Directions

1. 1
   Preheat oven to 200°F. Line baking sheet with parchment paper. With a pencil and a 3-inch heart-shaped cookie cutter, trace 6 hearts onto parchment. Flip paper and set aside.
2. 2
   In the metal bowl of electric mixer, combine egg whites, sugar, cream of tartar and salt. Place bowl over a pot of simmering water, making sure that the bowl does not touch the water. Whisk until sugar is dissolved, for about 2 mins. Remove and add vanilla. Beat with electric mixer at medium-high until stiff peaks form, for about 3 mins.
3. 3
   Transfer the mixture to a pastry bag with half-inch plain tip. Cover each heart with a layer of meringue. Continue to pipe in extra layer around outer edge of each heart to make heart-shaped cups. Bake for 20 mins. Reduce heat to 180°F and bake for additional 1 1/2 to 2 hours longer, until meringue cups are dry. Spoon lemon curd into the heart cups. Pipe heart around lemon curd with raspberry or strawberry preserve. Garnish with raspberries and mint.