Reviewed: May 7, 2009

These are truly wonderful cookies. Another tip to improve the "stiffness" of your egg whites is to ensure that they are at room temperature before you beat them. I separate the eggs then leave the whites in a bowl on the counter for 30-45 min. Thanks for a great recipe!

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Rebecca

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Reviewed: Mar. 22, 2009

The texture and taste are fabulous!! Very airy, chocolatey. I did have to double the recipe because 2 egg whites doesn't make very many cookies. I used mini chocolate chips. Thank you for the great recipe!

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velvetallyn

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Reviewed: Mar. 14, 2009

Easy and quick, and not many ingredients.

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Alison

Home Town: Sydney, New South Wales, Australia

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Reviewed: Dec. 24, 2008

very good!

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KBOVER

Cooking Level: Intermediate

Home Town: Glasgow, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Nov. 10, 2008

I made these exactly according to directions and they came out delicious. I was looking for a low fat/low cal chocolate fix and this fit the bill. I even used splenda in place of regular sugar and they are very tasty.

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Retrochick81

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Nov. 6, 2008

I followed the recipe exactly, but it all went runny when I added the cocoa. I then had to beat 2 more whites up and fold it into the mixture to make it firm again. The taste was nice,but VERY rich and VERY sweet - and I love sweet things!

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sandi

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Reviewed: Sep. 3, 2008

I used this recipe omitting the cocoa powder. Word to the wise: make sure all the utensils/cookware are clean and grease-free, otherwise your eggs won't reach the right consistency. I even wiped all of the stuff with a little vinegar beforehand to make sure there was no grease. Also, if you can't handle too much sugar, I'd cut the sugar just a bit as it was a smidge too sweet for my taste.

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BakerSNam

Cooking Level: Beginning

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Reviewed: Aug. 28, 2008

YUMMY! I can't stop eating them! It was my first attempt at meringues, and even though my whites didnt form the stiff peaks like they should have, they turned out just fine! REALLY chocolatey and good. I might make them again, but might opt for either the chocochips or the cocoa powder-not both. Mmmm so good. I made a mess all over my floor with meringue crumbs :). Yum!

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Stephanie

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Reviewed: Aug. 23, 2008

These are great.

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MOM2WM

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Flemington, New Jersey, USA

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Reviewed: Jun. 20, 2008

Wow! I was really impressed with the quick preperation time but a little disappointed about the long cooking time (I just couldnt wait to eat them). I am not much of a fan of low fat cooking because it always seems like something is missing. But these are PERFECT! I can not believe these are low fat! They taste like heaven! And One things for sure- the lower fat they are, the more cookies I can eat! Yum!

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DeAnnaNJ

Cooking Level: Expert

Home Town: Wanaque, New Jersey, USA

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Reviewed: May 24, 2008

I loved these! Nobody in the house realized how low fat they were! :) Be careful though, sometimes you can eat and eat them!

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Kalynn

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Reviewed: May 13, 2008

Wow.. just made these and they are already almost gone! These will definitely satisfy a chocolate craving. I used room temperature eggs and only added 1/8 tsp. cream of tartar and only 45 minutes of drying time and they were perfect. Definitely will make these again soon!

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Sheryl

Cooking Level: Beginning

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Reviewed: Mar. 14, 2008

Oh my god, these were AMAZING. They were gone within a day. I used three tablespoons of cocoa and the chocolate chips, baked for an hour, then left them in the oven for 45 minutes--they came out FABULOUS!

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Aimee

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Reviewed: Feb. 15, 2008

Sooooooo good! Crispy and light, these were the perfect chocolate pick-me-up!

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cookie monster

Cooking Level: Beginning

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Reviewed: Dec. 15, 2007

Got rave reviews on this cookie! WOuldn't change a thing!

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The Calhouns

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Reviewed: Dec. 6, 2007

DELICIOUS! Will make again for sure!!

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SONIANNA

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Windsor, Ontario, Canada

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Reviewed: Nov. 9, 2007

This was a really great recipe, the only downside is the long wait but it is well worth it.

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GonePlatinum

Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA

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Reviewed: Aug. 9, 2007

My first time making meringue cookies and these turned out awful! I gave them three stars because it was probably something I did. Instead of sugar I used five splenda packets. They didn't turn out nearly sweet enough. I also used 2T dark chocolate powder for an extra kick. Bad idea. Also, as soon as I blended in the powder, the whites turned soupy. Baked them anyways, in a muffin pan. After the hour, they were really crispy and tasted like bland chocolate crackers.

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trickhatwife

Cooking Level: Beginning

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Reviewed: May 20, 2007

I used splenda in place of sugar (as I do in all my baking), didnt add the choc chips (to make healthier and less sugar) and I still thought they were very good! Will make again!

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nomoredrama31

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Mar. 23, 2007

Very good. For the first batch: I let the egg whites sit out and come to room temperature; used Ghirardelli baking chips (chopped up because they are bigger than Nestle's choc chips) and started eating them after 1 hour of cooling. Second batch: put the eggs in a bowl of hot water for 5 minutes before separating to warm them; substituted chopped walnuts for the choc chips. Got about 30 cookies out of the first batch, about 25 out of the second. Will definitely make these again.

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KARENGANELEE

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Chocolate Chip Meringue Drops

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