Meringue Hearts

• 2 large egg whites, room temperature
• 1/2 cup sugar
• Pinch of cream of tartar
• Gel-paste food coloring, in assorted colors

1. Preheat oven to 175F.
2. Place egg whites, sugar, and cream of tartar in a heat proof bowl set over (not in) a pan of simmering water.
3. Whisk until sugar dissolves, about 2 minutes.
4. Transfer to an electric mixer, and beat on medium-high speed until stiff, glossy peaks form, about 7 minutes.
5. Divide meringue into batches, and tint each with food coloring as desired.
6. Transfer to pastry bags fitted with 1/4-inch star tips (#18).
7. Pipe hearts (1/2 to 1 inch each) onto parchment-lined baking sheets.
8. Bake 2 hours.
9. Turn oven off, and let meringues stand in oven 8 hours (or overnight).
10. Meringues can be stored in an airtight container in a cool, dry place up to 2 weeks.

egg whites, sugar, cream of tartar, gelpaste food coloring

Taken from www.epicurious.com/recipes/food/views/meringue-hearts-389831 (may not work)