Recipe - Meringue Hearts

2 Egg whites,at room temp.
One fourth teaspoon Cream of tartar
One half teaspoon Vanilla
One half cup Sugar

CHOCOLATE SYRUP
2 tablespoon Unsweetened cocoa powder
1 tablespoon Sugar
1 tablespoon Cornstarch
1 pn Salt
One half cup Light corn syrup
One fourth cup 1% milk
One half teaspoon Vanilla

1. Draw six 4" hearts, 1" apart, on waxed paper. Invert paper; stick to
baking sheet with masking tape. Fit pastry bag with mediumlarge star tip.
2. Beat egg whites in small bowl with mixer at medium speed until foamy.
Add cream of tartar. Increase mixer speed to high. Add vanilla. Gradually
add sugar, 1 tablespoon at a time, beating constantly just until stiff, but
not dry, shiny peaks form, about 5 minutes.
3. Spoon meringue mixture into prepared pastry bag. Following outline of
tracings, pipe heart shapes onto waxed paper. Fill in centers of hearts and
smooth with rubber spatula or back of spoon. Pipe 2 more layers over the
heart outlines to build up sides of hearts.
4. Bake in preheated 225'F. oven for 2 hours or until ivorycolored and
crisp. Remove to wire rack. Peel hearts from waxed paper and transfer to
rack to cool completely. Store in airtight container at cool room
temperature for up to 2 weeks or freeze forup to 2 months.

*** CHOCOLATE SYRUP ***
Whisk cocoa powder, sugar, cornstarch and salt in small saucepan. Whisk in
light corn syrup, milk. Bring to boiling. Reduce heat; simmer, whisking
constantly, 2 minutes until thick. Remove from heat. Whisk in vanilla. Cool
to room temperature

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini