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 meringues that look as good as they taste. Scroll down to find out how to make these marbled meringues that are sure to wow your Valentine! ...see the slideshow here
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