The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 19, 2009
OK, I agree with Jenza that these are sweet, but any meringue has this degree of sweetness (and if you try to cut back on the sugar too much, you won't get hard peaks). These are reminiscent of a cookie my best friend's mom used to make when I was a kid, so I was glad to get the recipe. And, it's a super way to use up egg whites which is a real bonus. The cookies can be made without chocolate to cut back on the fat and calories, but can also be made smaller in size. I made over double the amount - and they keep well in an air tight container for a few days. Appreciate the recipe Dodie.
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Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 10, 2008
I'm giving this a 4 only because it was FAR too sweet! I cut the sugar in half but left the 2 c chocolate chips and holy chocolate batman! Next time I will reduce the chocolate by 1/2-1 cup....also I bet these would taste good with butterscotch chips and toasted almond slices...perhaps I am on to something...
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Cooking Level: Expert

Home Town: Saturna Island, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 13, 2008
this recipie was amazing and tasted so delicious
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ri

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 13, 2008
This recipe was great! I halved the mixture before I added the chocolate chips and instead added some peppermint extract. Nice and Light! There is not much more that I can say that hasn't already been said.
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Cooking Level: Expert

Home Town: Pikeville, Tennessee, USA
Living In: Ossining, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 17, 2007
I was searching for meringue cookie recipes and came across this one. My grandmother's recipe is very similar. The only differences are that I don't add vinegar and I pre-heat the oven but turn it off once I've put the cookies in. The cookies then stay in the oven for four hours. Omitting the vinegar makes the cookies fluffier and leaving them in the oven that long allows them to dry w/o the chewiness I've seen in other meringue recipes. But then, I'm a texture person and I like my meringue cookies crunchy!
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Cooking Level: Expert

Home Town: Muskogee, Oklahoma, USA
Living In: Norman, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 10, 2007
Great alternative to choc. chip cookies. We are in high humidity so I cooked a bit longer. Good and crisp with gooey center. Great recipe when you have egg whites left over!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 7, 2007
I Tried this with the whote s i had left over from making lemon bars, 7 egg whites, doubled the recipe, i put half choco chi[ and half butterscotch. I like butterscotch better (just my opinion). Easy, fun, delicious! What more can i say? that the parchment paper works better then grease, i tried both, AMAZING JOB!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 31, 2006
My mother made something just like these with meringue and chocolate chips, and they also had corn flakes in them for a little crunch. Great cookies...just like mom's.
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Cooking Level: Expert

Living In: Sioux City, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 2, 2006
This was my first attempt at meringue, and it came out wonderful. I put the full amount of sugar in, but I agree with the others, half the chocolate chips was enough. Still, it was great.
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Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 9, 2006
i beated them by hand and they still turned out delish...i made them in a very short time and i loved the ourcome. the chocolate chips make them so rick and royal...crisp and light.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 24, 2006
1) Cut sugar in half 2) used 4 eggs, not three 3) cut chips in half 4) cooked at 275, not 300 for 30 minutes 5) added a little coconut and walnuts. SOOOOOOO GOOOOOOOOOD
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 25, 2005
I have made a few different versions of this cookie and this by far is the best, its easy to make and tastes wonderful. This is a new favorite cookie in our house
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Cooking Level: Expert

Home Town: Milano, Texas, USA
Living In: Wahiawa, Hawaii, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 22, 2005
I didn't enjoy the taste but didn't really hate it either. Probably won't make it again but I did think that it looked pretty if the counts for anything.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 19, 2005
As noted by other reviewers, proportions of sugar and chips are off. Because there was too much sugar and my kitchen was a little humid, I ended up with marshmallow goo instead of meringue. It tasted good though, so I might try this again on a cooler day with less than 3/4 cup sugar and 1 cup chips.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 13, 2004
Very Easy and very rich cookie. Thank you for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 4, 2003
YUM! I got a little nervous and took a batch out a little too early. Make sure they are lightly browned on the top, too and then you'll know they're done perfectly. And yes, just use half the chocolate chips and a scant cup of sugar.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Western, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 13, 2003
Delicious! I wanted to find a lower calorie cookie and this worked. I only used half the chocolate chips it called for and they were soooo chocolaty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 29, 2001
Easy and awesome! A great change from regular choc chip cookies. They are still really tasty if you can even reduce the amount of choc. chips by 1/2 and sugar by 1/4.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 15, 2001
These cookies are incredible, excellent warm because they just melt in your mouth but equaly as nice cold.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 29, 2000
The cookies melted *all* over the baking sheets and were a pain to get off! The goo that was produced was very good, though. Yum! If I made these again I would use less chocolate chips and less sugar - they were also a little too sweet.
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