I made this over the weekend. They are from Rose’s Christmas Cookies book and supposed to be Mocha Meringue but I didn’t have espresso powder.

Rose said to add a few drops of red food coloring to give the chocolate a richer color. I added a few drops too many and they ended up in this pretty pink color .

I let the meringue dry for 2 1/2 hours at room temperature before baking, as per recipe. And yet they crack! Rose said in her book that the meringue would crack when it’s not dried up properly. I think mine is properly dried so I ‘m not sure what happened but every single one of the crack! Does anyone have any idea why this happened? I know my oven temperature is right on and I baked these according to the recipe times.

Oh well, they are still pretty and tasted very good. I love the chocolatey smell and flavor.

Oooh, Jenn, those are really pretty.  I like the color!

I am sorry to hear about the crack, but I think the crack is very pretty and French looking.  Like old architecture.

Those look nice!  I haven’t made them, but I have noticed that some things in my kitchen don’t dry as quickly as in Rose’s test kitchen.  Could have to do with cookie size, or with weather.

pretty regardless!  Perhaps using superfine or confectioners sugar.  What does the recipe call for?

Anne, thanks for comparing them to old architecture! I love your imagination .

Julie, I’d think since Colorado is so dry they would take less than 2 hours, but it took 2 1/2 hours. And through my sleuthing (peeking through the glass window of the oven), I noticed that they crack in the 1st 5 minutes.

Hector, the recipe calls for fine sugar, not confectioner.

i can’t remember what the technical detail was for baked meringues, works like magic to prevent cracks.  i think it is the sugar.  try super super fining the fine sugar you have in the food processor until near dust and see if it makes a difference.  i remember reading that using confectioners sugar may help.  try read about the meringue swans on the swan lake cake on CB.

Hi Jenn,
You might also want to look up Rose’s Crisp French Meringue from the Cake Bible p.296.
I haven’t compared the two recipes, but I have tried this one and it was superb.