Whisk the egg whites at medium speed with half the sugar. When they start to form peaks, add the other half of the sugar.
Whisk until it is very stiff and forms peaks.
Draw some hearts on wax paper, then use a piping bag to make meringue hearts.
Bake 1 hour at 250°F (120°C)
Once the meringues have cooled down, put some strawberry sorbet on a heart, then cover with another one, and apply some pressure (not too much or you'll break the meringue).
Put in the freezer or eat right away! Bon appetit!