I made these for Easter and everyone raved about them. My intention was to substitute almond extract for the vanilla, but in my haste I grabbed the peppermint. Thankfully I only put in 1/2 teaspoon. It was a happy accident. It complimented the chocolate nicely. I did flub these a little, and they still turned out relatively well. I waited to add the tartar, salt, and extract until I the eggwhites where already making soft peaks. I think this affected the stiffness/ ability of the meringue to hold it's shape well. I also was a little concerned that when I took these out of the oven, the inside was still soft. However, after letting them sit and cool on the cookie sheet they hardened and turned out to be just right. Thanks for a great recipe, I will be making these again!
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I made these for Easter and everyone raved about them. My intention was to substitute almond...