Recipe by NIBLETS
"Easy to make and easy to eat! Light chocolate studded bites of crisp meringue."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make chocolate chip cookies with some cinnamon snap.
Try these addictive cookies, featuring milk-chocolate chips. Mmm.
Chocolate chip cookies that are the best of both cookie worlds, crispy and chewy.