Reviewed: Jan. 30, 2012

delicious recipe...just ran out of vanilla so i simply beat the egg whites and sugar together and it turned out perfectly! Def. a sound recipe for meringue!

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Reviewer:

miss. cook2you

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Cooking Level: Beginning

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 8, 2012

My Mom made these when I was a kid and I loved them. I finally found a recipe that taste just like hers! Instead of chocolate chips, I put a half a pecan on top of each one, or you can mix in chopped pecans into the mixture. I have a question though. It says they are 119 calories per serving, but how much is in a serving? Appreciate any comments.

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Reviewer:

Helena

Reviewed: Jan. 8, 2012

Easy and traditional meringue cookie. I had 6 egg whites left over from another recipe, so made a triple batch! This made ALOT of cookies! I did follow other reviewers and left them in the oven turned off after baking time was done for an additional 30 min. Then removed them to a cooling rack. They were crisp and melt in your mouth. My daughter took some to a friend's house who had never had meringue cookies, she said they were skeptical, but after tasting, ate the whole plateful! Oh ya, made them without chocolate chips.

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Reviewer:

Kimberliah

Cooking Level: Expert

Home Town: Saratoga Springs, New York, USA

Reviewed: Jan. 1, 2012

Tried this recipe three times, failed once. Failure due to excess humidity. DO NOT TRY THIS IN HUMID WEATHER! COOKIES COME OUT AS MUSH! Great recipe for non-humid weather!

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Reviewer:

andgordo558

Cooking Level: Intermediate

Living In: Penfield, New York, USA

Reviewed: Sep. 20, 2011

for those of you having problems with too much gooey-ness on the inside. I think they should be left in the oven for 15 minutes after you turn the oven off. A bit of mint flavoring is also nice in this cookie.

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Reviewer:

CYNDY

Reviewed: Aug. 12, 2011

these were very good. i just shut off the oven and left them in for a few hours and the middles were cooked too

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3 users found this review helpful

Reviewer:

dungbeetle22

Reviewed: Mar. 18, 2011

Dang! I didn't do it right. I love these cookies but next time, I will FOLLOW directions! I used eggwhites in a carton for starters, then, Spenda instead of sugar. It looked as if they would turn out, but they are too chewy. Great recipe, I will try again!!!

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7 users found this review helpful

Reviewer:

JulieC

Reviewed: Feb. 25, 2011

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3 users found this review helpful

Reviewer:

Crystal31088

Home Town: Littleton, New Hampshire, USA

Reviewed: Feb. 18, 2011

When adding powdered raspberry jello for flavor and color... replace the sugar with the powdered sugar or they will be WAY to sweet

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Reviewer:

Steph

Reviewed: Jan. 31, 2011

These were delicious. I love meringue cookies. I did omit the chocolate chips as I like my cookies plain. They were light and crisp on the outside and soft inside and melted in your mouth. I have added a very small amount of peppermint extract in the past... also delicious (would be great with the chocolate chips)

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8 users found this review helpful