Reviewed: Nov. 11, 2009

Love these! Easy, yummy, just sweet enough! Than

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EMMIESMOM1973

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Reviewed: Oct. 6, 2009

came out perfectly!!

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aliceanthem

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Reviewed: Aug. 20, 2009

I've heard of pie meringues using cream of tartar, but never have used it for just simple meringues. It's unnecessary as long as you have your sugar to egg white ratio correct, add the sugar slowly, and beat the whites to stiff peaks.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Apr. 23, 2009

this was terrible! waaaaaaay too much vanilla

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Soccer Chick

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

Very yummy and extreemly easy. Without the chocolate chips, it's a great alternative to heavier cookies and much tastier than the store bought kind.

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MARTAFRANK

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Mar. 13, 2009

I liked this easy recipe. It was fun to make the little dolops of fluff that turned into light chewy treats. You can have an afternoon snack with just minutes of work in the morning. Leave them in the oven until evening when you get home and the kids have a great treat. I did not have the chocolate chips this time. I did end up immediately making a second batch (ended up with two round pizza pans full)My hubby thought they tasted like marshmallow peeps! Fun recipe, thanks.

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Jonna

Cooking Level: Intermediate

Living In: Republic, Missouri, USA

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Reviewed: Sep. 14, 2008

I left out the chocolate chips - added food coloring (for a baby shower) and they were AWESOME!!!!

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Jbuck

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Reviewed: Sep. 8, 2008

Easy and fabulous. I used 2 tips I found in a review here: I used a piping bag to put the meringues on the baking sheet, and I put them in the turned-off 350 degree for a half-hour and then baked them at 200 degrees for about 45 minutes. Everyone loved the s'mores taste. Perfect!

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VOURI

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2008

I made these meringues the other day for a light alternative to a chocolate chip cookie -- they were great! I made a few changes to the recipe, though...mostly technical. One of my changes was astetic: I scooped the mixture into a large plastic zip top bag and cut the corner out to make prettier swirly meringues. Another change was simply because I couldn't wait 5 hours for them to set -- I left them in the turned off 350 degree over for only a half hour, then set my oven at 200 degrees and left the meringues in for about 45 minutes....they were delightfully crisp, airy, melty and everything a meringue should be, with much less baking time!

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Ashley

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Reviewed: May 20, 2008

My 9 years old son loved it! He said it tasted like smore but without the graham crackers! He absolutely loved it, but he rather eat it with a spoon!!!!

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LuvChanSe

Cooking Level: Intermediate

Living In: Largo, Florida, USA

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Reviewed: May 9, 2008

Meringue drops/kisses are really good. You need some knack in the baking process to get the flaky, non-sticky kisses. But, even a goof is very edible but not really presentable to company as they will likely be sticky and be chewy (like gum). Of course, my son like the chewy ones best. I followed this basic recipe but omitted the chocolate and used 1/2 sugar and 1/2 Splenda. I ground the sugar in a food processor to reduce the crystal size. For some I used a vanilla and almond extract mix and in another batch I used peppermint extract.

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indydon

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Reviewed: Mar. 8, 2008

I think these were probably good for meringue cookies, but I found out that I am not really a huge fan of meringue cookies. Others that ate them thought they were good meringue cookies. They had chocolate in them, which is the best part! Gave me something new to try with leftover egg whites.

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Feb. 21, 2008

I made these last night and have been nibbling on them all day. They are wonderful. I made them with mini chocolate chips and also a little almond extract added in with the vanilla. I like the initially crunchy texture that turns into a chewy surprise. I am always looking for cookies I can eat and since I am gluten sensitive I usually don't find good ones. This one is a keeper!

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tweety bird

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Dec. 17, 2007

after a frustrating flavorless and unattractive batch of meringue from a martha stewart magazine - i turned to all recipes (when am i gonna learn to just come here first - i always do that!) and found this recipe for meringue - i made some without chocolate chips and some with - they are fabulous - texture is great - tomorrow i will add small amounts of chopped chocolate and toasted pecans - thanks!!

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LAUREN30

Cooking Level: Professional

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Reviewed: Nov. 26, 2007

This was really good! They were gone fast! I did not use chocolate chips, and I replaced the vanilla with honey. Everything else was kept the same.

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Spider5020

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Reviewed: Oct. 29, 2007

For a diet freindly version I used Splenda instead of sugar, left out the chocolate and added 1/2 cup chopped walnuts....taste great, less guilt! Thank you for sharing!

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Lisa

Cooking Level: Expert

Home Town: Campbell, California, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Nov. 20, 2006

WONDERFUL

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angela

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Reviewed: Feb. 15, 2006

Easy & delicious! I like to sprinkle them w/ red or green sugar for Christmas. Have made them many times...thanks!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Nov. 29, 2005

An instant family favorite!

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CHARCOALED

Cooking Level: Beginning

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Reviewed: Aug. 29, 2005

These meringue kisses are GREAT! They do not turn out dry like many other meringue cookie recipes or store-bought meringue cookies. I use mini chocolate chips. My family loves coconut, so I add 1/4 cup of shredded coconut with the chocolate chips. They are kind of fragile to pack in lunch bags/boxes, but they are a delicious treat at home!

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CKCSMOM

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