Espresso Chip Meringues

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Great recipe - easy to make. I found the instant Expresso powder in the instant coffee section of the grocery store.

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Love it! Am still looking for the Espresso powder and love the lemon suggestions made by another reviewer. The 'old school' method for making these as I was taught, is to preheat the oven to 300 degrees, pop in your meringues, and TURN OFF the oven and keep it closed overnight or at least 4 hours. My Mom used to put a giant sign on the oven, do not open! Our reward was we could eat some cookies for breakfast! However she didn't have the choc. chip nor the espresso powder, so this is an improvement. I've added peppermint flavoring before, it's great at holidays and with coffee.(the beverage

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I LOVE these!!! I just made them today along with the raspberry rose pot de cremes (since each recipe calls for one part of the egg. These were amazing! I used regular granulated sugar and they came out perfectly. I put them on wax paper and it was an easy cleanup. I'm sending them out to my family and friends tonight! I can't wait for everyone to try them. I will make these again and again!!!

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If you have a mixer this recipe is extremely easy and the end product awesome! Even though I didn't get my egg whites as stiff as they should have been, and the meringues collapsed into more of a cookie form, they were still delicious and eaten up quickly! Instead of super fine sugar we just pulsed regular sugar in a food processor for a minute and that did the trick. I will definitely make these again!

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Turned out perfect, delicious and beautiful! Followed directions and couldn't be happier with them. I did use regular granulated sugar.

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I wish I read these reviews first. I tried this recipe which was in the Holiday issue of Food Network magazine. I followed it to the letter. As it was cooking it smelled like burnt coffee, which seemed right for the espresso part of it. After cooking it for the hour and then turning off the oven and waiting another two hours I was hugely disappointed when I removed the meringues from the parchment and the bottoms were as black as coal. I could not salvage a one. Unusual for a Giada recipe. Something was missed in the transposition.

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I wouldn't know how these tasted since they were seriously burnt at 30 mins. I knew I should have kept my eye on them! I'm not sure I'll try this recipe again but if I do I will use a much lower temperature. I should have signed on here first to read peoples' comments about the temperature.

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Before I make these, do I have to use superfine sugar, or can I just use regular granulated sugar? Just curious...

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Of course, as with many of the FN recipes, I adjusted these a little. Espresso powder is very difficult to find around my area, so I put instant coffee in a plastic bag and then "rolled" it with a rolling pin to make a powder. It didn't work too bad. I think that my next batch will only be chocolate chip though. For those of you with burning issues, meringues are best baked at around 200-225 degrees (ask Ina, that way they will neither burn nor crack. I feel that 300 is waaaaaaay to hot to bake this type of cookie.

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These are wonderful. Although, it's hard keeping my 5 year old out of them. He loves them.