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.