Reviewed: Dec. 22, 2011

I just made 2 batches of these for a cookie swap. 1st batch - eggs were cold and I didn't add cream of tartar at first. The eggs would not form hard peaks. Half way through mixing with the sugar already added, I added 1/4 tsp of cream of tartar. This helped dramatically. Second batch, brought eggs to room temp before starting and added the cream of tartar at the begining, amazing time saver. Batter formed peaks beautifully and quickly. Didn't add cocoa, just mini chips. they turned out great. These are a blast from the past for me. Thanks mom.

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Reviewer:

LaraO

Reviewed: Oct. 6, 2011

My mom used to makes these when I was a little girl. She called them angel clouds, and she omitted the cocoa powder. Here is a tip. Make these at night, and when they are done, turn off the oven and let them sit in the oven over night. The next morning the centers will be perfect. Awesome with a cup of coffee.

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Reviewer:

Kassandra

Cooking Level: Expert

Home Town: Garden Valley, California, USA

Living In: Rocklin, California, USA

Reviewed: Oct. 4, 2011

Ok I'm not sure what I did wrong. I made them following the recipe except only left them in the over for 1 hour instead of 2. they taste pretty good but the top and middle separated and the top is like a brittle layer that crumbles when you touch it. any ideas what went wrong and how to fix it?

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Reviewer:

kred417

Reviewed: Oct. 2, 2011

Love these guilt-free treats. These will satisfy your chocolate cravings without making you feel like you need to hit the gym. Even my kids love these!

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Sep. 4, 2011

I baked for only 30 mins in my oven and ended up with a fudgy center. It was delish!

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Reviewer:

Yanamama

Reviewed: Aug. 14, 2011

Delicious! I made them without the chocolate chips, doubled the recipe and still only got 40 meringues. They are soooo good!!

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Reviewer:

Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: Aug. 13, 2011

Classic meringue recipe. I also added cream of tartar to stabilize. My one quibble with this recipe as written is that it only makes ~20 very small cookies, not 40. I have made this several different ways and my favourite is with almond extract instead of vanilla and topped with a couple of sliced almonds and a bit of powdered sugar. Yummy!

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Reviewer:

segyyz

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Jun. 29, 2011

I tried this recipe and I found it pretty easy considering it was my first time making meringue. The drops came out pretty tasty, I'm just wondering what type of cocoa and chips were used?? I used Nestle Toll House for both. I liked it it's just that the inside just wasn't what was described or expected.

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Reviewer:

i_like_cheese

Cooking Level: Beginning

Home Town: Lake Grove, New York, USA

Living In: Massena, New York, USA

Reviewed: Jun. 28, 2011

These were absolutely delicious! I'm not sure if I made them perfectly since they were still a little chewy (I was impatient and didn't let them cool long enough). The flavor was still great, though. I made them last night and they're all gone now. I can't wait to make them again!

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