3 egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Dash of salt
1 cup granulated sugar
Several drops red food coloring
Preheat oven to 275 degrees F.
Bring egg whites to room temperature in a small mixing bowl. Add vanilla extract, cream of tartar and salt. Beat to soft peaks. Pour sugar in gradually, beating until very stiff peaks form and sugar dissolves. Meringue will appear glossy.
Cover a baking sheet with ungreased brown paper or parchment. Spread 1/2 cup meringue for each individual heart or make one 9-inch heart with a spatula or back of a spoon so bottom is 1/2-inch thick and sides 1 to 1 1/2 inches tall.
Bake 1 hour. Turn off heat and let meringue dry in closed oven 1 hour for individual and 2 hours for large meringue.
Fill meringue shell(s) with fresh fruit ice cream topped with sauce.