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No one can resist these cloud-like cookies studded with chocolate chips.

Source: Everyday Food, May/June 2003
Total Time Prep Yield



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How would you rate this recipe?
  • sweeps123
    16 NOV, 2017
    I have used this recipe for years. I don't use the cream of tarter. I turn the oven on 225 and put the meringues on a baking pan lined with parchment paper. When 225 is reached, I close the door, turn the oven off and go to bed. They are perfect when you get up the next morning.
    • MS10498401
      8 DEC, 2018
      I remember my mother made them this way, too. She always left them overnight in the oven. I don't know if this is the same recipe, though.
  • trialry97gmail
    20 NOV, 2016
    Can I go on with the recipe without the cream of tartar? Or can I substitute it with something else? Please help! Thanks!
  • Edinburgh-Lass
    27 JUL, 2012
    Can you tell me how I get the chocolate chips in the middle without them showing on the outside?
  • cattayhi
    26 JUL, 2012
    As my comment went to post the frame on the left with different options popped up.
  • cattayhi
    26 JUL, 2012
    I too have NO print button - even on the left.
  • MS10927286
    26 JUL, 2012
    @BluFlu – there is a "print" button – it's on the left side. Maybe it wasn't there when you posted this (?)
  • BlueFlu
    11 NOV, 2011
    Why can't Martha insert a "Print" function for these recipes? Don't they have anyone on staff that knows anything about computers? GAD!
  • NicoleA
    11 NOV, 2011
    I love this recipe! My Mom made these in the 70's as well. I am not able to eat any butter, milk, etc... so any cookie that has no dairy in it makes me so happy! I found a choc. chip that has no dairy in it either & tastes great. These are going into my 2011 Holiday cookie baking !
  • MrFerret
    12 SEP, 2010
    We did this back in the 70's too. We even added walnuts in.
  • USNMOM47
    10 SEP, 2010
    My mom used to make these back in the 1950's; they were my favorites! Don't worry about getting the chips in the middle of the merigue. Just fold them into the mixture and drop onto parchment. Like any meringue bake them slowly at a low temp. You can sprinkle them with cocoa after baking, but adding something different to the mixture before baking might cause them to "weep" (form a puddle).

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