Mocha-Chip Meringues

I have made these several times and have had no problem with them turning out good. I like it better without espresso powder. I never cook anything as long as the recipe calls for because my oven gets too hot I just take whatever I'm cooking out when I think it is done

I believe this recipe calls for WAY too much corn starch. I made this recipe tonight, and not only did it fail to instruct that you need to keep beating the mixture after you add the cocoa/coffee powder to make it fluffy again, after I cooked the soup, all you can taste is corn starch. Other meringue recipes call for a fraction of the amount of corn starch. This recipe calls for 1 tablespoon, but I feel it should be no more than 1/2 teaspoon. I'll try again without using that much (if any).

To Hedgehog40..I was looking at this recipe and saw your requests for advice about if/when turning the oven off to bake the mocha meringues. I haven't made this recipe but I do make pavlova which is large meringue that is crispy on the outside and like marshmallow on the inside. I think the recipe should inform you to turn off the oven when you put the cookies in and they will cook slowly. Or you can try a lower temperature of 200 degrees and check them after 45 - 50 mins....I hope this helps.

To Hedgehog40..I was looking at this recipe and saw your requests for advice about if/when turning the oven off to bake the mocha meringues. I haven't made this recipe but I do make pavlova which is large meringue that is crispy on the outside and like marshmallow on the inside. I think the recipe should inform you to turn off the oven when you put the cookies in and they will cook slowly. Or you can try a lower temperature of 200 degrees and check them after 45 - 50 mins....I hope this helps.

I love these cookies so much! I love to find a good go-to recipe that is yummy and low in calories! These are awesome and I have made them a dozen times and they never last very long. Sorry to hear so many have had trouble with these-I have never had an issue with them being burnt.

Many meringue recipes seems to call for a cooler oven, so I tried baking these at about 200 degrees, for close to an hour, or until the cookies no longer felt sticky at all, but definitely were not burnt in any way. They turned out beautifully, and stayed lovely and crisp for 24 hours. (However, they were the first cookie to disappear from the platter of cookies I made for a bridal shower - they are very yummy!)

(rest of my comment): after "baking" for 40 minutes? Is the oven supposed to be turned off? If so, WHEN? There are choices: as soon as it comes to temperature? when you put the cookies in? 5 minutes after you put the cookies in? at the halfway point? Please don't presume that we can figure it out. The directions here should be clear and reflect Martha. It is a shame to leave this recipe so confusing. PLEASE clear up ASAP. THANK YOU VERY MUCH.

Would someone PLEASE clear up the directions regarding the baking??? I've already left this comment, but it disappeared (???) - when I baked them for 40 minutes, they were horribly burned. I know that meringues are sometimes baked AFTER you turn OFF the oven (ex. "forgotten cookies") ..... but this is not stated in the directions HERE, and I would presume to trust that Martha, of all people, would have accurate recipe directions. So what's the deal? Why would the cookies burn (VERY badly) i

so we need to turn the oven off before we put them in ??!!

based on each cookie (48) Nutrition Facts Serving Size 8 g Amount Per Serving Calories 26Calories from Fat 6 % Daily Value* Total Fat 0.7g1% Cholesterol 0mg0% Sodium 15mg1% Total Carbohydrates 5.0g2% Sugars 4.5g Protein 0.5g Vitamin A 0% n n n n n n Vitamin C 0% Calcium 0% n n n n n n Iron 0% Nutrition Grade D * Based on a 2000 calorie diet

If one has to count calories, don't eat too many of anything......otherwise, ENJOY!! Llife is too short not to enjoy small things!!

What is the calorie count for these cookie?

I notice a lot of people wondering how you get the choc

These were not bad. I made them for a party,

alright, people who are PRAISING these cookies - tell me HOW DO YOU GET THEM NOT TO BURN??? IS THE OVEN SUPPOSED TO BE SHUT OFF OR SOMETHING??? I would like to see and taste what y'all are talking about and how wonderful these are - HOW DO YOU GET THEM NOT TO BURN??? I really want to know!

My sister and I made these and we had a hard time saving some for the rest of the family. They were delicious! Very easy to make. Could be fun to make with older children on a rainy day. Did I mention that they were delicious? You have to try them.

Baked and Threw Out!! The recipe was followed to the letter. After 30 min. of baking, the cookies were BURNED beyond belief. I know we had the oven at the stated temp. (checked with independent thermometer). And in step 3, the word "bake" is used; if the oven was supposed to be turned OFF, it never states this. To the writers of these recipes: we are NOT all expert bakers. These should be written without making assumptions about inside knowledge of techniques.

My family enjoyed these cookies very much. They were unexpectedly crisp on the outside and chewy on the inside. We found them to be very chocolately, although we couldn't really taste the espresso powder. We'll definitely be enjoying these again.

these are super easy. just make sure you leave them in the oven for the full time.

A friend of mine made these and I really liked them. They are light and chewy and you get a good taste of chocolate. They are unusual in that when you bite into them they are hollow but then you get this great chewy chocolatey flavor and yum! Use good chocolate for these if you are a chocolate lover like I am! My friend said they were very easy to make and I will be doing just that very soon!