Reviewed: Mar. 23, 2012

I always do the first batch as written. Didn't work, the taste was there, and was good, but there must be something wrong with the amount of sugar. They came out flat, like ice cream sandwich cookies. We still ate them, but they weren't meringues.

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Reviewer:

Kim T.

Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada

Living In: London, Ontario, Canada

Reviewed: Dec. 16, 2011

The flavor is amazing, but there is far too much cocoa for the whipping to actually yield soft peaks. The egg whites never pouffed up for me and I was left with flat cookies. I also doubled the sugar, which I think added to the flavor and brought the sugar content up to the level of other meringues.

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Reviewer:

NicoleElena

Reviewed: Oct. 27, 2011

I needed a bunch of these so I doubled the recipe. I used 1 1/2 cups sugar because what was put in the recipe was not enough. Other that I changed nothing else. Really good cookie!!!!! Thank you!!!!

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Reviewer:

GOLDENONE39

Reviewed: Dec. 27, 2010

Loved them!

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Reviewer:

Lala

Cooking Level: Intermediate

Reviewed: Sep. 6, 2010

it tastes absolutely amazing :)

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Reviewer:

Heath

Reviewed: Feb. 16, 2010

The taste was good, but I did not care for the texture.

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Reviewer:

Kristi

Cooking Level: Intermediate

Home Town: Clay Center, Nebraska, USA

Living In: Lincoln, Nebraska, USA

Reviewed: Dec. 3, 2009

This was a fabulous treat! I used Instant Jamaican Coffee as opposed to regular, and I piped (for added height) the cookies onto my pan before I tossed them in the oven and they had a fabulous texture when they finished. Crispy on the outside & tender and chewy on the inside. They melted in your mouth, and the guests I served them to had nothing but rave reviews for them. This is definitely going to be added to my holiday fav list!

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Reviewer:

PANTHERPAW18

Cooking Level: Expert

Home Town: Kamloops, British Columbia, Canada

Living In: Kelowna, British Columbia, Canada

Reviewed: Mar. 7, 2009

Um this didn't turn out at ALL like a meringue...but it still tasted fine. I'm not sure what went wrong, I followed the directions exactly, and I mixed the ingredients for an hour (45 minutes by hand, 15 with an automatic mixer) but stiff peaks NEVER formed. So as a result the meringues were flat and airy, like strange cookies. Maybe because I'm at a high altitude (7500 feet) but I wasn't sure how to adjust. Still, they tasted good.

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Reviewer:

sweet-o-wheat-o's

Reviewed: Aug. 11, 2008

what's wrong with these? they sounded so promising i think the amount of sugar is off, now that i look at other meringue recipes. sugar helps stiffen the egg whites and give them that shiny look. maybe they would have held their shape better

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Reviewer:

BettyScoop

Cooking Level: Beginning

Home Town: Rocky River, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: May 5, 2008

Tasted good, even though they came out flat. I've made meringues many times with other recipes, and haven't had them flop before. Oh, well, they made good mocha thin crisps!

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