Comments on: mom’s chocolate chip meringues

By: Kate

Kate — Fri, 13 Nov 2009 22:46:58 +0000

Smitten, About how many cookies does this recipe make?

By: Alice

Alice — Sat, 31 Oct 2009 03:02:20 +0000

I’m probably just blind, but when does the vanilla come in?

By: Chesire

Chesire — Tue, 01 Sep 2009 14:45:48 +0000

Thank you for your site!
I love your recipes and I use them all the time. I think I’m going to make these yummy cookies for my church potluck this sunday. Thank you, Deb!

By: Sara in SF

Sara in SF — Tue, 04 Aug 2009 04:04:32 +0000

Absolutely LOVED them! This was my first time trying meringues and I had no idea I would love them as much as I do. Waaaaaaaaaaaaaaaaaaaaaaay better than store bought and super super easy.

One piece of advice…if you only have one cookie sheet (like me – pathetic, I know!), whip up your “batter” in 2 batches. During the 25 minutes while the first batch was baking, the batter lost its peaks. (I also live in San Francisco where it’s always foggy…even in August.) The second batch still tasted great, but lacked the visual appeal of the first batch. (On second thoughts, maybe I should just go buy a second cookie sheet.)

Thanks again – I know I will make these for the rest of my life, honestly. Now I must try to fight the sugar high and get some sleep.

By: Lenore

Lenore — Sun, 05 Jul 2009 04:24:09 +0000

At least now there’s no reason to buy meringues again, at least so long as my stand mixer exists. I’m baking parve (dairy and meat free) treats for a friend’s (belated) 4th of July picnic tomorrow and decided to make a stab at these. I even found parve chocolate mini-chunks at Whole Foods.

I completely forgot the vanilla in the first batch and made huge meringues out of the stiff batter. I bake at reduced temps here at altitude, so it took about 45 minutes, but oh my they’re good. Now I’ve got another batch of little cookies, with vanilla this time, in the oven.

I’m out of chips, so tomorrow morning I’ll get back to work and add a few tablespoons of cocoa to a third batch. I’m defrosting some old frozen egg whites and will finally see how well they kept!

The hardest thing will be figuring out how to transport them; I don’t have a container big enough, and I don’t want them to crack into bits in a bag.

By: Andy

Andy — Fri, 03 Jul 2009 22:21:04 +0000

Thank god! I can’t tell you how irritated I get every time I open a cookbook to the inevitable “There’s no reason to buy mayonnaise! look how easy it is to make at home!” page. oh how frustrating it is when you pour in that last drop of oil and its still just a sad yellow mess. It’s nice to know at least one deeply talented home cook has had problems with this as well.

The cookies are delicious too– marshmallowy and sticky-but-not-too-much-so to your teeth.

By: susannah

susannah — Sun, 12 Apr 2009 00:40:57 +0000

oh the horror, an editing mistake….

this site is a fantastic resource and inspiration, everything i have made has met with rave reviews. but then again, i’m not cooking for the queen of england like Nina.

By: Allan

Allan — Sun, 12 Apr 2009 00:25:08 +0000

Wll Nina I believe she is in fact human and mistakes can happen, this are just cookies, who you where cooking for anyway? The queen of england? =/

By: Nina

Nina — Sun, 12 Apr 2009 00:17:32 +0000

BEWARE…
I found two errors in a recipe for Chocolate Chip Meringues.
I emailed about the first – no amount given for salt. The recipe was corrected a couple days later.
Tried to make this a second time and found no direction for when to add the vanilla.
Maybe experienced cooks know this stuff but the editing of this recipe was really sloppy. I left out the vanilla and they came out ok.

Try another website that may be more accurate!

By: Jenn

Jenn — Thu, 19 Mar 2009 01:48:41 +0000

I baked, I loved, I blogged! I added the zest of 2 oranges, and my husband declared these his favorite cookies ever! Thanks for sharing.