Melted & chopped chocolate ruins meringue? I have tried to make these twice and as soon as I add the chocolate (I used a Ghirardelli semi-sweet baking bar) the meringue just liquefies and cannot be rescued. I'm curious to know EXACTLY what kind of chocolate others are using to make this work? I have made these successfully by omitting the melted and chopped chocolate and adding about 1/2 tsp instant espresso powder. As others mentioned I baked at a much lower temperature (200F) for about one hour total. SO good! Note: I have also tried replacing half of the sugar with Stevia in the Raw. This works but it's a bit harder to get stiff peaks and the finished texture is much different - the air bubbles are bigger so the meringues end up a lot lighter and crispier (they also cook a little faster so watch for burning). I think of these as having more of a crisped rice texture whereas the all-sugar ones are a little more solid/dense like the candy marshmallows you get in some kinds of breakfast cereals. Both are good just different:) Pros: Delicious recipe when modified Cons: Adding chocolate liquefies meringue
Watch 'em They can burn: ( These are a nice cookie. I am going to freeze them and hope they do well unthawed. My only disappointment was I wasn't watching them carefully enough and the ones on the lowest shelf (after switching) got singed bottoms. Sigh. Still edible but next time I might just bake them in the middle of the oven. Cocoa nibs are expensive and you could skip them. Pros: Chocolate bliss low calorie Cons: A little fussy not cheap to make
Have to wonder I've read/made tons of meringues and never seen a recipe with a temp of 350 degrees. That might be what is making so many people have issues with the foam collapsing. I'm hesitant to try this recipe but it sounds so rummy I may give it a whirl and use the more typical 250 degree setting. I may end up with puddles! Pros: Ingredients sound great Cons: What's up with the baking temp???
Puffy vs. Flat? I've made these a few times and LOVE them (big hit at the Super Bowl party last night). Every time I've made them they come out flatter than the picture. BUT last night ONE of my sheets (I doubled the recipe so I had 4 sheets) came out just like the picture. I don't know why but I do know this was when I used my thickest heaviest cookie sheet. Maybe it's about how much heat the sheet retains. I'm not sure. Pros: They taste amazing Cons: Hard to get the puffy look
Tasted great but turned out flat as pancakes! The day was dry and I have no clue what went wrong. Other meringue recipes reviews suggested that the baking temperature may be waaaay too high. I will try again using the tips on separating eggs out of the fridge then letting them stand and not touching the whites (I always separate eggs on my palm) but I dunno. I will also back at way lower temperature for way longer this time. The recipe said do not overmix but I found it very hard to fold in chocolate w/o streaking. Wouldn't melted chocolate ruin a meringue by definition seeing it's fat?
Okay I tried another batch with the same result. This time I did not add melted chocolate separated eggs in shells had everything sterilized and super dry separated eggs out of the fridge let warm to room T did not breathe over it baked at 260 for 45 minutes switching half way but the result was still the deflated meringue. My peaks looked pretty bright and glossy and hard so I doubt they were over-beaten. I didn't mix them too much dropped at the baking sheets asap with a metal spoon... I will try just basic meringue next but I don't know. Maybe I am just not fated to ever muster meringues!
HOW DID THEY MAKE THE ONE'S IN THE PICTURE!!!!!!!!!!!!!!!!!! GOD AM I CRAVING THE CRISPY OUTSIDE OF A MERINGUE AND A CHEWY INSIDE!!!!!!!!!!!!!!!!!!!!!!
Alright.. followed the recipe to a T...!!!!!!!!! Perfectly... I mean the meringue tasted great while preparing (yeah I tasted raw egg white) It spooned wonderfully onto the wax paper! It looked as if it was baking perfectly!!!!!!! THEN.... DUNT DUNT DUNNNNNNNN They deflated and sorta bubbled... TOTALLY SUCKED!!!!!!!!!!!!! Really!!!!!!!!!!!!! Sucked... I was so excited for crispy outsides and chewy insides but got mushy egg whites... that's all.. Seriously.. I bake all the time... cook like a pro... I'm proud of my ability and I have to say that this was just a let down... I am assuming it's the temp and the cream of tarter amount..
I made these cookies and they were wonderful. Just as you described them. The chocolate was delicous.
I have baked these three different times they are so fantastic!!!! You have to follow the directions exactly and they turn out just perfect. I only did 1/2 the recipe to try them the first two times and I overmixed the melted chocolate the 2nd time and got more brownie-like results still good but not like the first time. The third time I wised up and made a whole batch (about 32) and they were PERFECT! The greatest part is that you get that SINFULLY delicious chocolate pleasure but with ONLY 28 CALORIES/cookie!!!!!!! If you are trying to eat smart and get in shape these are a BIG must for those days when you just want something SPECIAL! Cheryl
I made these twice this last weekend because they were so amazing! The second time around I baked them for 7 minutes total. They were a little more chewy that way and I thought they were perfect!
Great cookie! I'd recommend reversing the second and third steps to make the prep less hectic.
0g protein? I don't understand-there are 3 egg whites in this recipe and supposedly have 0g protein?
