This recipe turned out better than I thought it would. While beating the ingredients together the mixture seemed too [for lack of a better word] gooey. I did not add anything to it but decided to see how it would turn out. Sure enough it did. However, instead of dropping teaspoon fulls onto the baking sheet, I used a more creative approach. I found a medium sized heart cookie cutter, sprayed it with pam and placed it on the baking sheet and filled it with the meringue. I smoothed the top then slid the cookie cutter away from the meringue and the meringue held its shape through cooking. My advice though, wait until they are completely cool to handle because they will break and the chocolate will cause a mess, so just be patient until they cool.
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This recipe turned out better than I thought it would. While beating the ingredients together...