Instructions: 1. Draw six 4" hearts, 1" apart, on waxed paper. Invert paper; stick to baking sheet with masking tape. Fit pastry bag with medium-large 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 225F. oven for 2 hours or until ivory-colored 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

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