Chocolate Covered Snow Peaks

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I had way more than 24! He must of made these really big!! I made them smaller and should of backed off the time to bake. Burnt some. Will try again though. KNow now what I'm doing. :> Very good taste!!! I could see flavoring them, but I don't alter a recipe.

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i was a little intimidated at first. but these are sooo easy! was able to make this with stuff i already had in my pantry. take altons tip ; put your sugar in the food processor so you dont have to buy superfine sugar.i dont own a pastry bag so i just cut a hole in the corner of a zip lock bag. make sure you leave the cookies overnight in the stove after turning it off. the cookies will b crunchier. i found that bar chocolate melts smoother than the chips.. its easier to dunk the snow peaks. i put colored nonparels on the top b 4 baking! awesome!

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I was going to make these cookies, I have never made meringues and I live above 4500 feet. One reviewer commented that meringues need asjustment at high altitude. What would the proper adjustments be? I have done a google search but can't seem to find anything. Any suggestions? Thanks!

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These cookies are delicous and EASY. I didn't have a pastry bag so I used the old plastic bag with the corner cut off. They didn't come out as pretty but not too bad. I've never made a meringue cookie before this recipe is definitely a keeper.

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To print this recipe go to on the page PRINT CARD. Choose size. Then bam your done! PEOPLE, TRY ALL THINGS ON THE PAGE BEFORE YOU WRITE A REVIEW!!
DUM PEOPLE CANT THINK!!

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Super easy for this novice. Kids can help, co-workers just love them. thanks for a great recipe.

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This is the most simple recipe, and it turned out wonderful! I made these cookies much smaller, and wound up with 77 of them. I used a pastry bag with a number 199 Wilton's tip, and they are absolutely beautiful, and held the design well. With the second batch, I added some cocoa while mixing them up, and they turned out very good too. I have a third batch in the oven now. Thank you for the recipe!

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I added a little peppermint extract and they came out super yummy. Only problem I had was they came out super sticky to the touch! When they were still in the warm oven they were dry, but once they cooled off the outside part was sticky! I couldnt get them off my fingers! Anyone have any idea why that happened? Or if there is something I can do to the ones I have already made? I am planning on sending these to family. Other than that they were yummy!
Thanks!

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I got the email about this recipe just as I was getting ready to decorate a Red Velvet cake for my niece's wedding shower. I love meringue cookies and these look so cute on top. I may have made them smaller than the recipe indicated but the recipe made a lot more than 24 cookies. I also used a star tip on the pastry bag because all my large plain tips have come up missing and they looked more like trees than mountains. They would have looked even cuter if I had remembered to sprinkle them with some coarse sugar.

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I was so happy to find this low altitude recipe as I have just moved and seem to be learning to cook all over again. (Meringue is made a different way at high altitude. These came out great. If they are not dry enough after the hour, simply turn off the oven and leave them--even overnight. Also, if you are new to making meringue, the use of super fine sugar is essential. The sugar must dissolve in the egg whites for a fine result.

The French often sandwich two flat meringues together with chocolate and also use this same mixture to make shells into which they put ice cream and chocolate sauce.