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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sweet-o-wheat-o's

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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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BettyScoop

Cooking Level: Beginning

Home Town: Rocky River, Ohio, USA

Living In: Columbus, Ohio, USA

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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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Susan K.

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Reviewed: Mar. 11, 2008

These are very good, but too chocolaty. (never thought I'd say that!) I'm going to cut the cocoa by 1/2 next time.

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ritarose

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Reviewed: Jan. 31, 2007

This is my first meringue cookie so I am not sure how it is supposed to taste. I doubled the recipe, used 1 T. of the cocoa and instead used 1 T. instant cappacino mix toffee flavor. Also, I didn't use any sugar, but four packets of artificial sweetener instead. The cookies were flat, airy, light, and did melt in your mouth. I would probably up the sugar next time while keeping everything else I changed the same. I would make them again. I have been dieting and these are great for a nice chocolate treat. I ate them with a little light whipped cream and they were great!

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little dd

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Reviewed: May 18, 2006

These had absolutely no shape. They tasted yummy nonetheless. =] I wouldn't make it again, though..

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GlassWalls

Cooking Level: Beginning

Home Town: Kitchener, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: May 8, 2005

These came out of the oven flat and deflated looking. The flavor was excellent, but the texture left something to be desired. They didn't dissolve in the mouth the way meringues usually do, and were fairly hard. I'll make these again to see whether my hunch about beating them more is true, but will also try other recipes.

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Abigail

Cooking Level: Beginning

Home Town: New York, New York, USA

Living In: Burlington, Vermont, USA

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Reviewed: Mar. 29, 2003

Way too chocolately for our taste! I even added some almond extract for added flavor but it just didn't taste that good at all. I will try a different recipe next time.

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