Let’s just say that my first attempt at meringues was less-than-perfect (blaming it on Camille’s malfunctioning oven.) The bright side? Apart from making s’mores by sandwiching our burnt meringues between graham crackers, it also allowed me more opportunity to practice getting these just perfect. Turns out, consistency and oven temperature are key ingredients for these to look as good as they taste. Scroll down to find out how to make these marbled cookies that are sure to wow your Valentine!
We opted for a more natural look and used a spoon to dollop the meringue directly onto the parchment lined pan. However, for a more decorative meringue, you can also use a piping bag and your choice of tip. At this step, don’t worry very much about spreading the meringue into a flattened cookie shape — just dollop.
Next comes the swirling! Using a toothpick to get the detail just right really gave the meringues that wow factor. For this step, I simply made pea-sized dollops with the prepared sauce in 2-3 spots around the meringue dollop and then began to swirl with a toothpick. I was not too methodical with this, as again, we weren’t going for a very uniform look. You’ll notice this is when the dollops flatten out a bit.
Fresh out of the oven! We made two kinds: Chocolate Espresso with Sea Salt and Raspberry Jam Swirl.
Since I’m a sucker for all things coffee and chocolate, these won my vote for most delicious.
The raspberry swirl ended up surprisingly simple and fun to make, so I hope you give them a chance as they’re every bit delicious as they are pretty! Enjoy!