Reviewed: Nov. 30, 2009

Great recipe! I subbed green and red Andes mint baking pieces, to make this a Christmas cookie.

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gracietwin

Cooking Level: Expert

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Reviewed: May 25, 2009

Wonderful. I made these last night and they're gone already - it's not even noon! Hey, they're fat free and mostly air so who cares? I'd never made meringue before so I wasn't sure they'd turn out, but they did! Try this recipe! I will definitely be making these again.

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Yellinia*DIOM*

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Reviewed: Feb. 10, 2009

Everyone loves these cookies!! Well... maybe everyone its really a hate it or love it kinda thing. My friends are wild about these yummy cookies, and they are easy to make! I am think about trying to make a devils food cake with this as a topping(without nut or chips) So yummy! Only tip, dont make a really big batch at once, it takes a really long time to get the foam to peak, and dosent come out as good.

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thehairycake

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Reviewed: Dec. 17, 2008

Easy recipe. I used slightly less vanilla and substituted Rice Krispie cereal instead of peanuts. Loved it.

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oxford1216

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Reviewed: Sep. 15, 2008

i halfed the recipe and didn't put the extras (chocolate and peanuts). i don't have a mixer so i messed up the first batch beating the eggs by hand. however after a simple online search, there were lots of videos out there so the second time after lots of beating (prob around 15-20 mins, it came out perfect) i waited 30 secs to turn off the oven, but they were not completely dry in the morning. (i have a gas oven) so i turned on the oven again in the morning with the cookies inside for 5 mins and it came out deliciously but slightly overcooked. so maybe next time i'll either wait a bit longer before turning off the oven or turn the oven on in the morning for only about 2-3 mins.

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jlu

Cooking Level: Beginning

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Reviewed: May 20, 2008

I've yet to have sucess with meringue. I don't think I beat the egg whites long enough because mine turned out completly flat! They were still quite tasty, will make again beat egg whites longer.

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Lindsay C.

Cooking Level: Beginning

Living In: Louisville, Kentucky, USA

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Reviewed: Feb. 3, 2008

These were absolutely delicious and beautiful. The only problem I had with them was getting them off the foil. Most of them broke as I tried to gently ease them off.

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Harmonie06

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: Dec. 25, 2007

Loved the cookies. I made them with walnuts and mini chocolate chips. Followed previous advise to add a pinch of cream of tartar to whites and kept oven on just for a couple of minutes before turning it off for the night. The cookies were light, crisp on outside and slightly chewy inside. I garnished some with pieces of walnut and they looked very pretty for Christmas plates. What a tasty way to use up left-over egg whites.

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LIDOK

Cooking Level: Expert

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Reviewed: Nov. 17, 2007

this recipe was great. i enjoyed making them. I used peacans instead of peanuts and they tasted great. My only advice to someone who has never made merengue is to beat the egg whites and salt on high until you get stiff peaks and then add your sugar. You wont get the same result if you do it the other way.

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Shayla

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Reviewed: Nov. 12, 2007

LOVE these! Just like I remember as a kid....only we called them Nighty Nights : ) I doubled this (left out the peanuts) and even made on a rainy day....they turned out great, but will make on a less humid day next time. Thanks for the recipe!

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LoriAnn

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2007

I made these for a Christmas party. People kept coming up for them. Many said they were taking some home to other family members, but almost none made it home. I made a second and a third batch the next week for me and mine. These are a love em or hate em cookie. They are rich and a bit sweet. If that is not your thing, give them a pass. But in my opinion, cookies and candy are supposed to be rich and sweet, so they worked for me and mine.

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Jeff P

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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Reviewed: Aug. 4, 2007

I have made a version of this for years. For the person who it did not work out right for her is my suggestion...First I grease and flour the cookie sheet(they will come right off@) When you put them in the oven count to 30 then turn off the oven and let stand over night. Sometime I get sidetracked cleaning something and they end up in there for a few minutes. Add food coloring red and green for Christmas.

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teta

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Reviewed: Mar. 17, 2007

Less stars if I could. A waste of good ingredients! WAY too sweet, and they crumbled, too. Just not my style of cookie or candy.

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ICE

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Reviewed: Jan. 26, 2007

I absolutely love these cookies. My friends and family do as well and so I always double the recipe. Just make sure that absolutely no yellow touches the egg white or else it just won't work - no matter how long you keep whipping.

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ellen

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Reviewed: Dec. 20, 2006

I made this and took them to a party and everyone raved about them! They were pretty easy to make also - just be sure to mix longer than you probably think you should.

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Laura

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2006

Waste of calories! Followed instructions and they came out like ...thanks for the disappointment!

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DIANAS6

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Reviewed: Dec. 18, 2006

When making the meringue, I recommend adding about 1/8 teaspoon of cream of tartar and adding in the sugar gradually until it dissolves in the egg white mixture. Instead of using chocolate chips, I put a Hershey's kiss chocolate in the center of each one. These are light and fluffy cookies that everyone will like!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 7, 2006

I grew up on these and this recipe turned out great! I make them for Christmas so I used peppermint extract instead of vanilla with dark chocolate chips and no nuts-fantastic!! Kids and adults love them.

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BRITISHROSE

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Reviewed: Dec. 3, 2006

I substituted 1 bag of Hershey's Raspberry filled/dark chocolate baking pieces, and added a few drops of red food color to make "little raspberry clouds" as my son calls them! This has become a family favorite!

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Jennifer

Cooking Level: Expert

Home Town: Walhalla, North Dakota, USA

Living In: Berea, Ohio, USA

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Reviewed: Nov. 22, 2006

Great recipe, easy to follow. I was raised on it without the chocolate chips or nuts...just as a meringue. For the reviewer who had to turn her oven back on...is your oven gas? If so, that's your problem. Electric oven coils retain heat for awhile after you've turned them off, while gas ovens start cooling almost immediately. If it is a gas oven, I'd preheat the oven, then when you put the cookies in, drop the temp to the lowest possible...they'll be ready in less than a few hours, dependant on your oven.

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Mel

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