Chocolate Chip Meringues

  • smartcat Posted: 11/03/10
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    Haven't tried this recipe yet, but it looks great for gift-giving. Any ideas on how to make the decorative tins or where I could find the supplies?

  • minimayer09 Posted: 12/22/09
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    These are very easy to make, especially if you have a mixer. I used the whip attachment, and the prep time was a matter of minutes - especially if you use mini chocolate chips. These are great if you like meringues, and they are perfect when you need a quick treat that can go far! Make them rather small as indicated, otherwise they crack while they cook and aren't as pretty.

  • Amsterdam Posted: 11/04/10
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    You can get the decorating tips any where they sell cake decorating supplies - eg. Joanne, Hobby Lobby etc. Or, try Wilton.com.

  • Suzy Q Posted: 11/27/10
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    I guess I didn't read the recipe correctly, I used the mini chocolate chips but I didn't chop them, they won't come out of the pastry bag into the star tip. I spooned them out and cooked them anyway. They were good, guess I'll try again chopping the minis.

  • JeanHanson Posted: 11/04/10
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    This reminds me of a recipe for 'Surprise Meringues' that I've had for 50+ years! Yes, they are quick, easy and good! And really versatile. You can use various flavored chips, chopped nuts, even crushed candy. One of my favorite variations uses crushed peppermint candy instead of chocolate chips. I also tint the meringue mixture pink by adding a drop or 2 of red food coloring. Green is nice, too, with the substitution of mint chocolate chips. P.S. you can use brown paper grocery bags cut to fit your cookie sheets instead of baking parchment.

  • maryjeank Posted: 11/12/11
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    just use your hand to separate white from yolk----let the whites drip through your fingers. simple

  • MelindaR Posted: 11/12/11
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    To separate the egg white and yolk just break the egg in half, crosswise, and then catch the yolk in first one half and then the other, letting the white drip into a bowl. This recipe is pretty fool proof, makes a light cookie, and can be made with or without the chips. You can substitute finely chopped nuts if desired.

  • allenakt Posted: 11/12/11
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    I am a 64 year old retired male, and have trouble seperating egg whites from yolks, and I don't have (yet) fancy cooking/baking accessories. I have funnel do-dads (?) the things you put in a bottle, etc., to pour liquids, etc. through, but the openings are way too big to separate the yolks.

  • CMZane Posted: 11/13/11
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    I actually got this recipe over 30 years ago from an aunt-in-law who had been making them "forever". I never made them into "stars" - only into globs, Easter/dinosaur eggs for my grandson and ghost at Halloween. They never last long - cause they are soo good they get eaten up quickly. One thing I have found is they are not a good summer cookie when there is alot of humidity - they're chewy instead of melting in your mouth.

  • barbiedoll Posted: 11/12/11
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    I like the idea of adding different flavors and colors to the mix. Will be heading out to Michaels Craft Store tomorrow for pastry bag and tips. Sounds easy. Thanks for all the tips and ideas. Another great gift idea for the holidays!! (Or anytime).

  • RajeshC Posted: 11/13/11
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    alert('hi');

  • Cindic14 Posted: 11/15/11
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    Easy recipe, nice cookies to give out as gifts

  • lorij123 Posted: 11/12/12
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    These have been a family favorite for at least 40 years. I usually substitute peppermint extract for the almond, and then use mint flavored chocolate chips. They're great for bake sales since you can make them at night, go to bed and they're ready in the morning.

  • pbarres Posted: 12/26/12
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    Have made these for Christmas celebrating. Easy to make at the end of a busy baking day while the oven is hot and can be left overnight.

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