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.
Dark Chocolate Meringue Drops
From EatingWell: January/February 2007
These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience.
12 Reviews for Dark Chocolate Meringue Drops
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!
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.
I don't understand-there are 3 egg whites in this recipe and supposedly have 0g protein?
Great cookie! I'd recommend reversing the second and third steps to make the prep less hectic.