13 Reviews

I made these with a group of middle-schoolers. I cooked one batch as stated here and another batch at lower temperature for longer. The first group were cracked but yummy. The second group tasted the same but had no cracks. Personally, I would do the longer method if I had time but would know I could do the shorter in a pinch. Really yummy recipe!

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Katie in Atlanta January 28, 2004

How can I say this? They're out of this world!My first batch was a total flop. I've no idea what happened. The second one turned out perfect. I'll definetly double the recipe. So easy and good. No wonder the English have them for tea. Myrna

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Myrna 2 March 19, 2003

These are delightfully easy.. and disappear almost immediately! I have made them for family, friends and co-workers: everyone loves them. I sprinkle them with colored holiday sugar before cooking for an extra little sparkle. Mickey

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Mickey5 December 16, 2002

These are so yummy! I make them fairly often. And if I'm trying to be good, I leave out the chocolate, even though thats the best part.

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KyJo October 07, 2002

Absolutely delicious! My first time making meringue cookies and they turned out great! I am going to omit the chocolate chips the next time though as although everyone really liked these, they were just a little too sweet for some. I may also try them without pecans once in a while for a cookie that totally melts in your mouth. I do have one suggestion though and that is not to line your cookie sheet with wax paper but to use parchment paper instead because when I made these and used the wax paper as suggested, the wax from the paper melted onto my brand new cookie sheet and I had a hard time getting it all off. Delicious cookies though, thanks for posting.

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Regina00214 December 24, 2009

I just made this for me and my 17 month baby girl. We had fun making them and ate them all. Well we had lots of crumbs and a big mess but ate some and had fun. Thank you. Oh I didnt add the pecans or chocolate chips, when she is older I'll do it that way. Thank you!

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cocinera September 14, 2008

My meringues were pretty in pink! I made them with raspberry essence and added pink coloring, piped them into little pink swirls and baked them for about 50 minutes. Even after cooling, they were somewhat soft to the touch, so will increase baking time when I make them again. Sweetness was just right. Thank you for posting.

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Ilovemy4kids June 04, 2007

These were outstanding with the pecans in them! I added a little vanilla, and put some coconut in half of the batch! DELICIOUS! Thank you!

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Kayla in Texas March 30, 2007

I omitted the nuts and made them larger. They baked for longer but did not brown. They turned out perfect, chewy on the inside and crunchy on the outside. I will make these again!

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erinn in tbay July 02, 2005

I made these following the recipe exactly. I had to bake them longer, about 4 minutes. They still were a little underdone, but that didn't stop me from loving every bite! Will be making these often, but will lower the temp & bake longer. Thanks :-)

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Janie Cooper May 07, 2005
Meringue Puffs