Makes 4 hearts
1/8 tsp. cream of tartar
1/4 c. sugar + 2 tsp. unrefined sugar or Lakanto (safe sugar substitute)
1/4 tsp. vanilla
1 cup strawberry frozen yogurt, softened until spreadable
white chocolate curls shaved with a vegetable
peeler from a chunk of white chocolate
With an electric mixer, beat egg white and cream of tartar until very foamy. Gradually sprinkle in sugar, about 1 Tbsp at a time, beating well after each addition. Beat until meringue holds very stiff, shiny peaks. Add vanilla, and beat about 20 seconds longer.
Preheat oven to 225. Cover a baking sheet with parchment. On it, draw 4 heart shapes, each 3 in. at the wildest point. Turn parchment over and, with a knife, spread meringue ¼” thick over each heart shape building up the sides to ½” high.
Bake meringues for 45 minutes. Turn off oven and let meringues dry in oven for 1 ½ hours.
Fill each meringue with softened frozen yogurt. Place in freezer and chill until firm at least an hour.
Top hearts with shaved chocolate.
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