Comments on: mom’s chocolate chip meringues

By: Mocha Chocolate Candy Recipes

Mocha Chocolate Candy Recipes — Thu, 29 Dec 2011 04:07:27 +0000

I’ve never made meringue cookies, but these seem simple enough and absolutely delicious! I’ll be trying them tonight!

By: Abigail

Abigail — Tue, 13 Dec 2011 21:09:09 +0000

Thank you! Another cooking fear of mine conquered

By: Sally

Sally — Fri, 09 Dec 2011 03:27:32 +0000

My grandmother made these. I made them with my own kids & then lost the recipe. We called them Egg White Cookies. We were also taught not to make them on rainy days as the moisture will keep the whites from forming peaks. Thanks for helping me find this recipe. I’ve loved these cookies for over 50 years! Yum!

By: melissa

melissa — Wed, 26 Oct 2011 14:39:33 +0000

made these today, and was so SATISFIED!!! ^___^ it’s soooo gooooooood!!!!

it’s my first time dealing with egg whites because i’m intimidated with the “peaks”. so glad i decided to conquer that fear =D

this recipe is so simple, that i remembered the exact ingredients and procedure when a friend asked for it earlier. =]

i substituted equal amount of cane vinegar for the cream of tartar, since i didn’t have it.. and used the same sugar level as you suggested.

thank you so much! =]

By: Anna

Anna — Mon, 18 Jul 2011 03:07:01 +0000

I made these with sugar and egg whites only plus nuts. Nuts I added after I went to your website to look for cooking time for these. I love the way they came out but they are sticky and dent easily. I know cream of tartar would fix this but I feel about cream of tartar the same way I do about shortening. How can I fix the ’sticky and easily dented’ issue and avoid using cream of tartar?

By: Rosemarie Herpolsheimer

Rosemarie Herpolsheimer — Sat, 02 Jul 2011 01:02:28 +0000

I love the information and comments regarding this topic. It is a shame more people don’t embarrass the parts that are right regarding this topic. I will be back to see how this conversation string progresses.

By: Sarah C.

Sarah C. — Mon, 09 May 2011 23:42:11 +0000

Hi there. I just came across this in the 3 years ago after following Heart of Light’s link to your monkey bread. Anyway, I just want to say thank you for publishing this. My mom used to make something very similar with leftover egg whites, and I never got around to asking her the method. She passed away very suddenly a few years ago and this recipe is one I still long for. So I’ll make YOUR mom’s meringue cookies and think about my mom. Thank you. Geez, now I have a frog in my throat!

By: FailAtMeringueMaking

FailAtMeringueMaking — Wed, 04 May 2011 00:56:18 +0000

I dont know why, but I seem to be a fail at meringue making! I probably should have taken it as a sign when it took me three tries just to seperate the whites! Im not sure what I did wrong but for some reason it just wouldnt form peaks!! It ended up being a sloppy mess! :(
Oh well Ill try again…Hopefully it will turn out better the next time!!
I love your website, Its addicting!!

By: Rachel

Rachel — Fri, 22 Apr 2011 02:37:35 +0000

I was completely discouraged when I read David Lebovitz’ macaron recipe. I wanted so bad to eat the cookie but all the hair-pulling methods that you need to perfect are just not worth it. So I was so elated to see this recipe. Thank you so much! I think I will replace the nuts with powdered almonds to make it more like a macaron but I don’t have any cream of tartar. Do you have any replacement suggestions or do I need to pack the van and get to the grocery store?

By: cho

cho — Tue, 19 Apr 2011 23:58:46 +0000

How many 1″ cookies does this recipe produce? How much time should we increase by if we want 1.5″ or 2″?