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Espresso Chip Meringues Recipe

Espresso Chip Meringues

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Average Rating:

Total Reviews: 52

Showing 31-40 of 52

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  • on July 24, 2010

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    I made these and they come out burnt. I did everything that it said to and it still came out burnt. The mix was so good though. I guess im just going to have to try it again and not bake it for so long.

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  • on May 24, 2010

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    I love these! We could not stop eating them. I have made them three times since. Great recipe!!

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  • on April 29, 2010

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    Not a big difference but the written recipe is slightly different from the TV episode. On the show Giada used 1 1/2 teaspoons of Espresso Powder and 3/4 cup of mini chocolate chips. I don't think the difference in measurements would change the flavor much but I followed the TV episode measurements and they're delicious! Next time, like other reviews stated, I too would decrease the oven temperature to 275. At 300, mine browned more than I would have liked yet were still very good! I look forward to making these again.

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  • on April 28, 2010

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    I had trouble finding espresso powder for this recipe so substituted with instant coffee, it blended in very nicely and the meringues turned out amazing, def a keeper!

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  • on April 28, 2010

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    My first time to make meringues. I have an old oven and used 275 and raised it later to 300 since they were not browning, after 30 minutes. To be safe I turned off the oven after 1 hour.

    Is there a way of testing if they are done? It was soft when I touched it. Can someone tell me, if touching tells anything. I am dying to try them, they are still in the shut off oven.

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  • on April 20, 2010

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    I was watching this particular show yesterday and said to myself, "I have all the ingredients to make this right now." I whipped it up in no time and had fun eating the pre-baked meringue off the whisks. They are delicious and light! This recipe is a keeper.

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  • on December 05, 2009

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    This is a fabulous recipe and they were a big hit at a Christmas party. If you want a variety, replace chocolate with peppermint candy bits and omit espresso. If you want a chew factor, replace chocolate with sweetened coconut....just like a macaroon but many less calories! I use my convection oven at 275 degrees, they don't ever burn or brown too much and you can do multiple trays at the same time. Thanks Giada for making meringues popular again!

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  • on December 01, 2009

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    I cannot stop eating these....AND I didnt add the espresso powder. Lord help me when I make them again and add the espresso - oh lord! I did mine at 300 and made sure the rack was in the middle and did let them sit for 2 hours. But, I can see why 250 would be a little safer. Anyhow. These are FABULOUS! Loved the directions - so specific and easy. Emeril's kisses recipe was not good. This one was the bee's knees.

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  • on November 12, 2009

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    Meringues are so incredibly easy and fast. I did not have espresso powder, so I used instant coffee instead. Big hit at work. I think I will cut back on the sugar just slightly.

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  • on August 23, 2009

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    I whipped up a batch today and tasted the meringue before baking. The taste was fabulous! Unfortunately, when I checked them after 30 minutes they were far too brown and smelled slightly burned. I'm going to try them again at 200 degrees for an hour and a half as that is what a similar recipe suggests. Hope it works!

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