Reviewed: Dec. 16, 2006

I like this recipe because it is easy, but my cookies were to chewy in the middle. I thought they were done because they were golden brown.

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Elizabeth

Cooking Level: Expert

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Reviewed: Dec. 10, 2006

These cookies came out great! Parchment paper was no problem at all! My only dilemma was telling if they were done or not. I actually baked these cookies for 30-35 minutes because the first batch at 25 minutes (recommended by author)still seemed gooey inside. I know they should be somewhat chewy, but they were a bit too moist still.

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BOBBI4178

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Reviewed: Sep. 26, 2006

Great recipe, but do use parchment paper and you will have no problems getting the cookies off. Used mini choc chips. Talk about melt in your mouth cookies! Thanks so much!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jun. 19, 2006

Good recipe. Some helpful hints. Grease cookie sheets then lay either parchment paper or cut to fit brown grocery bag type paper and spray the paper with cooking spray. Use the mini chocolate chips for these cookies. Do not make on a humid day.

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FrostedFlakes

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 20, 2006

The cookies tasted great but I had a very hard time getting the cookies off the cookie sheet, (and I have a stone one.) Then for the next batch I put down paper for and they still would not come up.

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webbszoo

Cooking Level: Expert

Home Town: Saint Marys, Georgia, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 9, 2005

The cookie's texture was good, but I thought they were way too sweet! I'd recommend using 1/2 cup of sugar rather than 3/4 cup. Otherwise, this is an easy recipe for meringue cookies.

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Heather S

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Reviewed: Oct. 23, 2005

the meringue was good but the chocolate chips ruined it.

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freshfruityblob

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Reviewed: Apr. 22, 2005

I made these cookies and they were wonderful! I added one packet of raspberry jello mix to the recipe so they turned out pink and had a hint of raspberry flavoring!these cookies are a great summer treat!

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AMBERLEY2003

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Reviewed: Jan. 22, 2005

My boyfriend told me he had this cookie just once or twice, but they were always his favorites, so I decided to make them one day. I'd actually tried once before, but they didn't turn out right, so I was a little nervous to try again. It turns out that you have to beat them after you put the sugar in, too! My mom told me that, after a bit of a giggle. After I remade them and beat them til they were very stiff with the sugar in it, they came out perfect.

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Jewelsie

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Jamestown, New York, USA

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Reviewed: Dec. 20, 2004

These are good and went over really well at work! I liked them, but they seemed a tad bit chewy. Maybe they're supposed to be like that, but that's not how I remembered them as a kid. BUT still very good!!!!

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MOXIEGRETL

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

Living In: South Milwaukee, Wisconsin, USA

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Reviewed: May 26, 2004

I made this one day when I was craving cookies. I did not have any chocolate chips, but I did have Mini Heath bars, so I chopped them up and added instead. Yummy.

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EEYOREX32

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Reviewed: Dec. 19, 2003

Wow!! This was my first time making meringues, as they always kind of intimidated me before. But the recipe was SO easy, and the cookies turned out *perfect*!! I tripled the recipe except for the chocolate chips (only put in a cup and a half). They really are just the right amount crisp and chewy. You must beat the egg whites for a long time, until they produce stiff peaks and turn glossy. But bake these with confidence -- you won't be disappointed! Thanks for sharing, Pat K.!

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DCBADGER

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Reviewed: Dec. 10, 2003

This is a very good recipe. One reviewer had trouble, but I think it was her technique, or possibly the weather! Meringues are sometimes difficult to do. Some tips: 1) never use a plastic bowl to mix in, 2) be sure there's no oil or butter (or shortening, etc) on your utensils or bowl, 3) as the recipe says, be sure the egg whites are VERY firm before you start adding sugar, and don't stop beating the sugar/eggwhites until you can make peaks that don't fall down, 4) if you just can't get good peaks, it may be too humid in your house--put your merigue on a pie & try the cookies another day. I like to make these cookies in the evening. You can preheat your oven to 275, put the cookies in, turn the oven OFF, and leave them until morning! They'll be perfectly cooked. :o)

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JES_ROO

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Reviewed: Dec. 6, 2003

My family loves these. Bake on parchment and there will be no sticking. Watch the time they should not be brown. They do not keep for more than 1 or two days, that is if there is any left.

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walla walla

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Reviewed: Feb. 17, 2003

I tried this recipe TWICE but to no avail! I don't know what the problem is. The first time, when I added the sugar after beating the whites, the batter became as creamy as pancake batter! It was useless. I cooked it anyway and scraped off what I could. The 2nd time, I VERY CAREFULLY added the sugar, and it did get visibly more creamy, but at least I could spoon it on the baking sheet. However they stuck to the baking sheet like there was no tomorrow. I use non-stick cookware too. I wasn't sure if I should spray the pan first or not, but since the recipe didn't call for it, I didn't do it. Two strikes is an 'out' for me!

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