Espresso Chip Meringues

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Loved the taste of these! I followed the other reviews and lowered my oven temperature to 225. The only thing I'll change for next time is make them a bit smaller as they are pretty crumbly!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Soooooooo awesome! May be my new favorite cookie!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Hmmm good! Everyone enjoyed these treats. Easy to make!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very tasty, reading the other reviews regarding the lower heat temperature was a great help... I baked them at 225.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It is definitely an ideal low fat snack for chocolate lovers! I didn't add cream of tartar for the previous trials and the meringues get deflated and become very chewy. So l add cream of tartar for the recent trials and the meringues remain fresh and crunchy for up to a week!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

came out perfect

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used Splenda instead of sugar, hershey coco powder and cool coffee. Ideal for diabetics and fat free!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very nice flavor but very crumbly. I followd other reviews and cooked on 225 degrees instead of 300. I also made 1/3 cup size which was still pretty big. In the future, I am going to make heaping tablespoon size cookies and see if that remedies the crumble issue; otherwise, very good, easy to make and probably a keeper, or at least, a second try recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These came out fairly well, though they were a bit over-cooked. I think the hint about pre-heating the oven to 300 then turning it off was a good one; you could probably just shut the oven off after the first 30 minutes.

Also a fabulous tip from a reviewer here: using cooled espresso rather than straight powder (that would save you from grounds in your teeth!.

A hint for the espresso powder: I was annoyed at the thought of spending $4 on an entire jar for two little tablespoons, but found a self-grind stand at my grocery store. There were espresso beans in the bulk beans section (espresso and coffee are not the same thing!: I poured out a handful of beans, ground them, and for $0.65 had more than enough for the recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was a hit with my family. I was not able to find espresso powder, so I made a quick cup of espresso, let it cool and then I added it to the mixture. It was perfect!