Finally, the most intensive part....the royal icing hearts! I used approximately 1 tsp of egg white and a few tablespoons of icing sugar (until I had to count to 10 for the icing to resettle once a spoon was drawn through it...you want it pretty thick!). I coloured the icing red, and then piped the hearts onto plastic wrap (wax paper or parchment would work better!).
*The most important part for your hearts is letting them dry 100% before you try and pick them up! It's best to let them set for 24 hours if you can!
OR, you can just melt down some red melting wafers (you can find these at Michaels!), which might be less scary if you've never worked with royal icing.