Preheat oven to 180°C/350°F/gas 4
Using a heart shaped cookie cutter, draw a heart stencil on parchment paper and then cover with another piece of parchment paper, making sure you can still see the heart shape.
Using a whisk, beat eggs until frothy then add the cream of tartar. Keep beating and gradually add the caster sugar 1 tablespoon at a time. Beat until stiff peaks are formed.
Transfer the meringue mixture into a pastry bag pipe onto the heart stencils beginning by tracing the outside of the heart. Remember to go over the outside of the heart again so that you have a well in the centre of the heart.
Put into the oven, turn it down to 150 º C/ 300°F/ gas mark 2, and bake for 30 minutes. Turn the oven off and leave them in for another 30 minutes, then take out of the oven to cool.
For Chantilly Cream:
Hint: Pop your bowl and whisk or beaters into the freezer to get them very cold.
Add double cream, caster sugar, and vanilla extract to a bowl and beat until it forms soft peaks.
Carefully remove the hearts from the parchment paper with a spatula and fill the centres with the Chantilly cream and top with fresh fruit, a sprig of mint and a dusting of icing sugar.