Mar 27, 2007
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.
—Adina
