Reviewed: Nov. 1, 2006

Wow! These are AMAZING. I've made these kinds of meringues since i was about 8 years old, but i never put cocoa powder in them. They are so chocolatey and delicious. I only give the recipe a 4 because i made some changes, otherwise it would be a 5. I don't have a large oven, so i didn't leave the cookies in after baking for the alotted time (i needed to get the next batch in). This made them much chewier compared to the last batch that i let sit in the oven after being baked which were much more like a crunchy cookie. i prefer the chewy version. i also only put in 2.5 tablespoons of cocoa powder. I will definitely make this again for myself to have as a chocolate fix as well as for company.

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SuperRebbetzin

Cooking Level: Expert

Home Town: Fair Lawn, New Jersey, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 9, 2006

Very good recipe, I substituted splenda for half of the sugar and they're still good. They are very choclatey so I probably could have used half as many chocolate chips.

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APERRY8402

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Reviewed: Jul. 23, 2006

All 3 of us agree that the chocolate flavor in these is overwhelming. I rather have the original meringues with a hint of lemon. These did have that melt in your mouth consistency and were easy to do. 45 minutes in the oven after turning it off worked fine like most people have said. Using a piping bag with a flower tip will make these look pretty but I just dropped them by teaspoonfulls on the pan (see my pic). Over all, too much chocolate flavor. Won't make again.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Jul. 9, 2006

My family sort of ruined these cookies as I wasn't in the house when the oven timer went off, so istead of letting these sit, they took them out of the oven and let them cool. They were cooled when I came back in, and ended up kind of stick to your teeth chewy, but with a good flavor. I didn't add the chocolate chips, and the chocolate flavor was still good. I might try these again with some coffee crystals added in, and make sure I'm around to let these set up right.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Mar. 15, 2006

The first time I made these cookies, I think I might have overbeaten the eggs because the cookies which were baking on the lower rack of the oven kind of collapsed in on themselves in the middles...even so, they were incredibly yummy :). I made a second batch today and before I started beating the eggs, I added a few drops of lemon juice (I heard that a little acidity can help the eggs keep their shape when whipped). This time the cookies baked perfectly - looked just as good as I knew they tasted!

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juliet1980

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Reviewed: Feb. 27, 2006

Excellent!! Best meringues I've ever had!!

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GalantaEire

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2006

These were SO GOOD!! I didn't have cocoa powder on hand so I omitted it, but it didn't ruin the taste at all. They weren't too sweet, just perfect. I am sharing this recipe with everyone I knowm as everyone that has tried then has thought they were bought...Even my hubby "stole" a bag of them to take into his home office. And he doesnt usually eat sweets.

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JUMPERJEN

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Crossfield, Alberta, Canada

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Reviewed: Aug. 15, 2005

These are extremely simple to make, and I can also confirm that Splenda does work well if you’re looking for a healthy option. The trick to making these best is to keep the size small. The first batch I made the drops were about a table spoon in size and they got hollow with a gummy center. My second attempt I used almost level teaspoon size drops and they were truly amazing. When they come out bite sized they just melt in you mouth. I also agree that there is no need for more then 45 minutes of cool down time in the oven after cooking.

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lordst2

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Reviewed: Jul. 5, 2005

these just didn't work out for me. ugh.

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PHEEAWWNAH

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Reviewed: Apr. 29, 2005

loved this recipe. I'm a WW member, and this is a treat worth sharing with other members. I did alter the recipe a bit after reading other reviewes. I baked them for 45 minutes, added 1/4 teasp. cream of tartar, and sifted the cocoa powder (this gave the cookie mix a better consistancy).

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OTECH

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Reviewed: Feb. 13, 2005

Great Recipe! Just a hint: I have discovered that this recipe turns out better on low humidity days, rather on days with a higher humidity and/or rain.

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ELISAN

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Dec. 27, 2004

I love these cookies! I followed another rater's suggestion and used dark chocolate chips; I also added ½ tsp of crème of tartar just to be sure I obtained nice peaks. This is the best chocolate meringue recipe that I've ever used. Yummy!!! Tastes great and it's low in fat-high in anti-oxidants! Such a nice treat to have around!

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NERDFARM

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Dec. 11, 2004

They were really easy to make but I find them too chocalaty - I used Hershies cocoa and it made them a bit too strong, not sweet enough...maybe I'll use less next time. Also, I left them in the oven for 40 mins and they aren't at all chewy, they are only crispy. Anyway, I would try it again!

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SCARLETMOUSE

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Reviewed: Oct. 27, 2004

I GIVE UP!! I've tried to make these cookies three times now and each time they've turned out horrible. I beat the hell out of the eggs (pardon my french), I tried adding cream of tartar and salt, I tried real eggs and fake egg whites - all to no avail. Please help me, I want a 22 calorie cookie!!!

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TXCUTIE920

Cooking Level: Beginning

Living In: Austin, Texas, USA

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Reviewed: Aug. 21, 2004

Super easy and guilt free--what could be better?

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MACKALLEN

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Reviewed: Apr. 14, 2004

Lovely little cookies that won't make you feel guilty when you indulge. Dark chocolate chips work great in this recipe too!

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Keladry

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Reviewed: Jan. 4, 2004

Very light and delicious! I love adding in walnuts for a different texture.

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PINKBABYCOOK

Cooking Level: Intermediate

Living In: Markham, Ontario, Canada

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Reviewed: Dec. 27, 2003

These were good but not as good as some I received as a gift. Still looking for recipe.

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BARBIE0492

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Reviewed: Nov. 29, 2003

This is a wonderful recipe. It's easy to make and all the ingredients are easy to get also. My bf likes it too cos its not that fattening. Will amke it again...

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YVONNE_83

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Reviewed: Jul. 8, 2003

This recipe was very easy and fun to make. I had a lot of egg whites from another recipe, so I multiplied this by four and it worked out perfectly. I haven't stopped eating these since I made them!! Thanks again!

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ELAURIEL

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