Reviewed: Sep. 4, 2011

This was my first time making meringue cookies and I wasn't sure if it was going to be a hit or a miss. I didn't have cream of tartar or chocolate chips. I made the recipe without those ingredients, but added a teaspoon of honey when it said to add chocolate chips. Baked like the others who reviewed it did (200 for 30 min instead of leaving them in the oven overnight) and they turned out perfect! Made about 18-20 instead of just 12 and they were pretty good sized. Light and fluffy with a marshmallow like inside. UPDATE: They are just as good later and they store very well. They do stick to your teeth though, only down side.

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Reviewer:

ArmyWife

Cooking Level: Intermediate

Reviewed: Aug. 13, 2011

Awesome !! Light and chewy inside.

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Reviewer:

mykasba

Home Town: Portland, Oregon, USA

Reviewed: May 8, 2011

Easy and good recipe. Although, I got 35 meringues out of this recipe instead of just 12. Maybe I made them smaller, but I did them in "heaping tablespoons" and if I made them so there were only 12, they would have been huge! I've never had meringues that were larger than bite size. Either way, this recipe worked out great. I used dried "just whites" egg whites because I didn't have real eggs. Turned out wonderfully and this was my first time making meringues. I also put them in the oven for 30 minutes after turning off the 375 and then turned the heat to 200 for 30 minutes as another reviewer suggested to make it go faster.

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Reviewer:

T Roos

Cooking Level: Intermediate

Reviewed: Apr. 4, 2011

Really good easy recipe to use! It may work even better with superfine sugar!

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Reviewer:

hodie_hill

Reviewed: Jan. 9, 2011

i had to make small ones coz when i make 'em big, the middle get all sticky .

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Reviewer:

DreamBubble101

Reviewed: Dec. 24, 2010

I use this basic recipe ( had it for years ) but there are a couple of variations i love. instead of chocolate chips, i use m & m's ... OR another variation is to use a touch of cinnamon in the batter & add pecans

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Reviewer:

Rhonda

Reviewed: Jun. 20, 2010

These are easy and tasty! I made a double batch the first time and it filled 4 cookie sheets and a pizza pan! I used half vanilla and half almond extract, crushed the chocolate chips and cooked them in the turned off 350 oven for 30 mins, then at 200 for 45 mins - they turned out crunchy all the way thru. Next time I will cook them as directed because I'd prefer them a little chewy in the middle.

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Reviewer:

Easy Recipe Lover

Cooking Level: Expert

Reviewed: Apr. 17, 2010

I followed the recipe perfectly but these came out of the oven looking very much like when they went in. They were white and shiny with a very chewy texture and I didn't care for the taste. I put them back in the oven at 350F for 15-20 minutes and they came out much better - dry and crisp on the outside with a little bit of a chewy center. I liked them much better that way. Also, I used grated chocolate instead of chocolate chips.

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Reviewer:

Chandra

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Holt, Michigan, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 4, 2010

I made these for Passover. Instead of using white sugar I used baker's sugar. It really gave a professionall looking meringue. I also didn't use chocolate chips 'cause I didn't have any ones that were kosher for Passover. The kisses came out beautiful. The only problem was that most of them didn't make it to the dessert part of the dinner. Most were eaten before the meal even started!

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