Have you ever seen anything more beautiful? 🍫 via Proper Tasty.Chocolate Swirl …

Have you ever seen anything more beautiful? 🍫 via Proper Tasty.

Chocolate Swirl Meringues

Have you ever seen anything more beautiful? 🍫 via Proper Tasty.Chocolate Swirl …

Categories:   Uncategorized


  • Posted: April 4, 2017 15:03

    Rachel Clapper

    If only I wasn't allergic to eggs! Those look yummy.
  • Posted: April 4, 2017 15:13

    The Quote Lady

    To say that one waits a lifetime for his soulmate to come around is a paradox. People eventually get sick of waiting, take a chance on someone, and by the art of commitment become soulmates, which takes a lifetime to perfect. Criss Jami, Venus in Arms
  • Posted: April 4, 2017 15:24

    Cathy Pearson

    These aren't supposed to be so slimy in the middle. Very undercooked.
  • Posted: April 4, 2017 16:02

    Sally-ann Palmer

    I truly think that whatever recipe this site posts the haters just wait, so they can write ugly comments! It's their hobby! They literally wait for the next one to appear! It makes no difference, sweet or savoury - they will hate it! You guys must truly get a life! πŸ˜‚πŸ˜‚πŸ˜‚
  • Posted: April 4, 2017 17:52

    Kay Cornwell Romer

    I make meringues every Christmas. Here are a couple of things: 1. Beat the egg whites a lot more before putting in any sugar or vanilla to weigh them down. 2. After baking them, keep the oven door closed, and leave them in there at least six hours or overnight. They have to dry out completely to be crisp. This step is a must for any humid climate. 3. I grate Mexican chocolate into mine. The chocolate syrup in this recipe is too heavy for the egg whites. 4. Instead of the grated chocolate, I gently fold in some chocolate chips, and 5. sometimes add a couple of drops of peppermint extract. Oh, and VINEGAR?? Not in a million years.
  • Posted: April 4, 2017 18:04

    Melissa Johnson Boutz

    Well... yes. But it might be prettier if you pipe it in an actual swirl instead of a spoon blob, if you can do so without deflating too much. Yum!
  • Posted: April 4, 2017 22:07

    Angelo Oliveira

    Ao fim de uma hora, completamente crú... Isto tem que levar um escaldão a 200º C por um minuto e depois cozer quase uma hora em forno lento (cerca de 140ºC), deve ficar estaladiço por fora e macio por dentro!
  • Posted: April 5, 2017 08:34

    Zianna Lane

    Should pipe them that would make them look like they aren't from a cats ass
  • Posted: April 5, 2017 11:41

    Dianne Hillyard Tallman

    My grandmother used to make meringues. She never used vinegar and hers were deliciously crispy. We always had vanilla ice cream with fresh peaches!! Yum yum!