Have you ever made meringue cookies? They are super simple, as light as air and offer a sweet can't-eat-just-one crunch.
I mixed the ingredients with an electric mixer (wire whisk attachment), scooped the confection into a gallon Ziploc bag, sealed it shut, snipped the corner and piped hearts onto a Silpat mat (or parchment paper from grocery store) lined cookie sheet. This is a VERY EASY (but fancy-looking) cookie that requires no cooking skills. You can do this, I cross my heart.
Pink Meringue Hearts
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup powdered (confectioners) sugar
a few drops of red food coloring
Preheat oven to 200 degrees. In a bowl, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually add sugar (beating well after each addition) until the egg whites stand in stiff glossy peaks when you stop the mixer and raise the whisk. Add a drop or two of red food coloring and mix. Scoop into a gallon Ziploc bag, seal shut, push batter to one corner, snip off a bit of the corner and now pip the batter in the shape of a heart onto the Silpat mat or parchment paper-lined cookie sheet. Repeat and admire your work. Bake at 200 degrees for 2 hours. After two hours, turn off oven and leave the door open slightly. Allow to cool and dry in the oven for 30 minutes. Remove cookie sheets from oven and allow to cool further. When cool, remove cookies with a spatula. Enjoy!