Comments on: mom’s chocolate chip meringues

By: Hannah

Hannah — Sun, 07 Mar 2010 01:20:01 +0000

Hannah – from another Hannah who just had the same problem:

1. Make sure the bowl you are using is REALLY clean. Grease drags a good meringue down.

2. Check humidity – if it’s raining outside or for some reason damper-than-average in your kitchen, that also might be helping your stiff peaks melt into a sloppy pool.

3. Use room-temperature egg whites.

It doesn’t seem to affect the meringue too much how fast you whip when, as long as everything is clean and not too cold. A metal bowl does seem to elicit more success as well.

By: Robyn

Robyn — Thu, 04 Mar 2010 16:37:54 +0000

hi deb! i want to make these into mocha chip meringues – can you help me decide how much instant expresso powder to add? i followed the link on your passover desserts post to buttersugarflour’s mocha meringues, but it calls for 3tbsp ground coffee.

By: Rebecca

Rebecca — Thu, 04 Mar 2010 03:09:51 +0000

wow. Just made these! Only… forgot my beater had broken, so I suck a beater attachment into a power drill. Worked like a charm! SO YUMMY!

By: Shan

Shan — Thu, 25 Feb 2010 00:49:47 +0000

Deb, there are PERFECT. I made them last weekend for the family, and even after doubling the recipe, they were gone within the day. They quickly became my #1 pregnancy craving this week, and I’m not embarrassed at all to say that I’m about to cook a batch for myself to watch with a movie :-) Thanks!!

By: megan

megan — Tue, 23 Feb 2010 20:54:53 +0000

made them/looooove them!

By: Diana

Diana — Tue, 23 Feb 2010 02:25:10 +0000

I grew up with this cookie! In my family, we call them Night Nights because we put them in the oven at full temp for 10 minutes, then turn the oven off before we go to bed. The cookies finish cooking as the oven temp decreases. You pull them out in the morning when you wake up. Easiest cookie you’ll ever make.

By: Cook on Bainbridge

Cook on Bainbridge — Thu, 18 Feb 2010 03:46:49 +0000

Hannah (72) — I think you are adding sugar too early and too much at a time. Make sure you are soft peaks on your way to stiff peaks before you start adding sugar and do it slowly. My mom always had us sprinkle over a spoonful at a time and then whip it on high. Interested in Deb’s thoughts…Also you can freeze egg whites if you don’t have time for making cookies when you have them leftover and thaw and do this recipe later. For valentines I dye them light pink and dip bottoms in chocolate….

By: Hannah

Hannah — Sat, 06 Feb 2010 22:24:33 +0000

Hey Deb,

I tried this recipe to the T three times, and I failed every time at the same spot! When I pour the sugar in,the mixture gets goopy and becomes batter like instead of getting foamier and forming hard peaks, and it never turns meringue like. I’m using a hand mixer with a whisk attachment. What speed should I be doing it on? What am I doing wrong? Any help or advice?! THanks so much!

By: Jennie Padilla

Jennie Padilla — Sat, 16 Jan 2010 09:07:46 +0000

Just made a few batches of these tonight with lovingly results. Folks enjoyed them, I think they’re delicious, and I can’t wait to share them some more! And the preparation was one of the easiest rituals through which I’ve put myself… ever!

By: Kristen

Kristen — Wed, 06 Jan 2010 15:45:56 +0000

I made a batch of these yesterday for my friend who just had 4 wisdom teeth removed and it was very hard for me and my family not to eat the whole batch! They were delicious. I was surprised how much the taste reminded me of regular chocolate chip cookies even though these are very different and very tasty. I tried piping the first batch using a plastic bag with a wide corner snipped off, but those cookies came out flatter and not as good as the ones I just spooned on. Still delicious though. I’m making another batch today because they are sooo addictive. Thank you for taking away my fears of meringue; I’ve always been put off by the complexity of some recipes or the immense amounts of sugar but these came out great!