Recipe by NIBLETS
"Easy to make and easy to eat! Light chocolate studded bites of crisp meringue."
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mini semi-sweet chocolate chips
I love meringue - it has always been challenging for me, but this recipe was fool-proof for me. I have made them for 3 years now and each time I
I've made other meringue recipes successfully, but these were chewy and seemed undercooked (although I left them in the oven overnight). They were not crisp nor light and airy. I felt there were too many chips in them also. I was disappointed.
These were too salty, too sweet, and too chewy. They never dried out. And.... putting them into a turn-off 350 over browned them.
This was very good and a great veriation on just regular cookies. They were very sweet and I used half the sugar I will use less sugar than that. I also just put a pinch of salt.
These cookies were excellent!! Next time I will try using 1/2 cup sugar. I am looking forward to making them again. Thanks for the recipe.
These we very good and very easy to make. I also used butterscotch chips just for a little variety. After reading the other reviews, I baked these cookies for 15 minutes and THEN turned off the over and left them in overnight. They came out perfect.
I made these and followed the recipe exactly. I left them in the oven overnight but they were so chewy you could not eat them. I removed them from the oven, turned the oven back on and repeated the process again for 2 hours. This did the trick and they were nice and crisp. Way too salty though. Next time I will either leave the salt out or use only a dash.
The eggs and sugar whipped up beautifully. I was nervous to add liquid so I used vanilla sugar instead of the vanilla. I also used less chocolate chips - maybe 3/4 cup. But the problem with it was that they did not harden properly. I left them in the oven overnight and they were still soft in the morning. So I turned the oven on to 200 and left it in there for an hour. Then I lowered the temp in the oven to 185 and left them in for another 45 minutes. At that point, the texture was right - they had hardened into that melt-in-your-mouth consistency that they are supposed to have. I was hoping that the leaving it in the oven thing would work because it makes for a very simple recipe - leaving it overnight, oven off, what could be easier and safer? But unfortunately this did not work. I will just have to keep looking for a way to bake meringues. At least I was able to salvage them by baking them longer.
* Percent Daily Values are based on a 2,000 calorie diet.
Passover Chocolate Chip Meringues
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 234
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