1/8 tsp. cream of tarter
1/4 c. plus 2 tsp sugar (I used raw organic)
1/4 tsp. vanilla
about 1 cup strawberry frozen yogurt, softened util spreadable
White chocolate curls, shaved with a peeler from a chunk of white chocolate
1. 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, at least 10 minutes. Add vanilla; beat about 30 seconds longer.
2. Preheat over to 225 degrees. Cover a baking sheet with parchment. On it draw 4 heart shapes, each 3 in. at the widest point. Spread meringue 1/4 in. think over each heart shape, building up sides so they stand an additional 1/2 to 3/4 in. high.
3. Bake meringues for 45 minutes. Turn off oven and let meringues dry in oven for 1 1/2 hours.
4. About 1 to 2 hours before serving, fill each meringue with softened frozen yogurt. Place in freezer and chill until firm, at least 1 hour. Top hearts with white chocolate curls, and serve.
