Reviewed: Dec. 31, 2012

use less sugar - a little too sweet

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Reviewed: Oct. 27, 2012

These are the cutest little bites! After reading reviews, I used these tips: egg whites should be at room temperature, add the sugar (only 1/2 cup) slowly, making sure to incorporate fully, line pan with parchment paper, preheat oven to 425 (instead of 350) before turning off and putting cookies in, and be sure NOT to peek until morning! I didn't add the nuts (allergy). This recipe made 24 cookies. Store in an airtight container. My DIL described these as a party in a cloud.

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Patches

Cooking Level: Intermediate

Reviewed: Dec. 10, 2011

I made a double and added just less than 1/8 c flour to make it more sturdy. I used Andes mint chips and mini chocolate chips for flavors.

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Kristens

Cooking Level: Intermediate

Reviewed: Oct. 6, 2011

so sweet but addicting

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Molly Curtis

Cooking Level: Expert

Home Town: Bountiful, Utah, USA

Living In: Laie, Hawaii, USA

Reviewed: Aug. 14, 2011

This didn't work for me at all. They were thin and dripped into each other. They tasted all right, but the presentation was off-putting. Are they meant to be thin? There was no rise at all...

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dommiedime

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Reviewed: Jun. 8, 2011

Easy & no mess. I used mini choc chips which worked real well. I used less sugar & may try only a 1/2 c next time. Took others suggestion to preheat oven hotter.

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PPK

Living In: Watertown, South Dakota, USA

Reviewed: Jun. 3, 2011

I would rate more stars if mine came out right. Idk what I am doing wrong. after reading reviews, maybe it's because my fiancée and I used eggs right out of the fridge, or maybe it's because we didn't line the cookie sheet with paper, maybe it's that we used the recommended 350 degrees, or maybe it's because we over beat or under beat our eggs? All I know is that we tried these five times with different results each time, and none of them look anything like in the picture! I would really like to get these to work though!

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ChopstickCooker

Reviewed: Apr. 14, 2011

I've never made any type of meringue before and was very concerned that I had over whipped the egg whites, but the cookies turned out perfect! I lined the pan with parchment paper, used mint chocolate chips, and increased the oven temperature to 425. Thank you for sharing this simple, fun, and tasty treat Kirsten Chepeus!

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princesskrystal4

Cooking Level: Intermediate

Home Town: Cornwall, Ontario, Canada

Reviewed: Apr. 14, 2011

These are very good and really sweet. It is a great way to use up egg whites after making a recipe that requires only the yolks. I used the paper bag liner on my pan too, worked great since I had no mess to clean up and the cookies popped right off of it.

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Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

Reviewed: Apr. 8, 2011

The potential seems delicious... I tried twice... I'm not sure if i'm beating the eggwhites too much or what but they just fell apart both times. the first I forgot the brown bag and may not have beat the eggwhites on high enough. SO the second time I made sure to use the highest speed and dropped them on the brown paper bag. Still no success. I'm just not sure how long it takes to soft peaks and then to stiff peaks. I promise I didn't open the oven!!

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