Espresso Chip Meringues

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i've never made meringues before but after watching the show and following the recipe, it was easy. now how to wait 2 whole hours after the cookies are done to eat is impossible and painful, but the cookies were really good. after reading other reviews while my cookies were baking, i panicked and moved the oven temperature from 300 to 250 degrees after 20 minutes of baking. the cookies turned out fine. probably staying at 250 the whole time is best. i used the ateco (one larger size up from what giada recommended to pipe my cookies so they were smaller which is probably why 250 degrees is better.

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This recipe was fabulous! I had never made meringues before but I followed Giada's instructions to a T and these came out great! I did not use the convection setting on my oven (worried it would overcook them and the cooking times and temperatures were perfect. I will definitely be adding these to my repetoire!

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I made exactly as Giada's recipe for my bible study last Wednesday. Got rave reviews. I kept a few for me for night time and my glass of wine,
This week I again made according to Giada's recipe. However, instead of using espresso powder and mini chocolate chips, I used 1 teaspoon lemon zest and 1 teaspoon lemon juice to make a version of Lemon Meringue Cookies.
They were excellent. Thank you Giada for sharing this great low fat dessert.

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I made this yesterady and they are fabulous. The 300 degree oven temp and the total baking time worked fine for me. No burning or cracking.

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I agree with the other reviewer that said 300 degrees for 30 minutes is too long. My meringues got slightly burned on the bottom...but I'm going to try again today at 250. Really delicious flavor though and relatively guilt free! Thanks Giada :

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Made these today for a teacher treat. What a hit...these meringues are so unique and delicious. You can make your own superfine sugar by grinding it in your blender. If you can't find the instant espresso powder, just grind instant coffee in a coffee bean grinder and use four tsp. instead of the two of espresso. I will be sharing these often!

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I started these at 300 degrees and noticed they were browning and cracking within 15 minutes (and my oven temperature is accurate. I lowered them to 250 degrees (which is what most meringue recipes call for and they were fine (but still cracked. I did a 2nd bunch at 250 degrees and they were perfect.

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I made these for a bake sale at Church and they were the 1st cookie to sell out! Very easy and so good. Light and the best expresso flavor but not overbearing. I tried this with a darker chocolate and it was good. I have request to make more fot he next sale already!

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I have made these and everyone loved them, they were easy and melt in your mouth, what could be better espresso & chocolate, next time I will make them half the size just to have more to share

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Easy and delicious