Emily Luchetti’s Chocolate Chip Meringue Cookies

Mine were too soft to lift off the tray after 35 mins as I expected. I turned the oven off, left them in the oven and let them dry for an hour. Meringue cookies usually take much longer to bake.

I've made these a couple of times and the temperature and time seem off (for my oven, at any rate). At 275°F, these brown when they shouldn't and the centers are still soft. At least they taste OK.

I find blobbing them out makes them larger than ideal. Maybe place half of the white batter in a piping bag, add the cocoa to the other half and add to the bag for some more visual appeal. As they will be smaller piped, reduce baking time. Take them out when the OUTSIDE is fully dry. Do NOT leave in the oven 'til dry--the inner chew is immeasurably better. I used 4 whites and doubled the salt to make them less sweet. Toasted chopped hazelnuts and some hazelnut extract!

After reading many comments about how the meringues didn’t hold their peaks as they cooled, especially in southern climates like Florida, I was curious about mine would come out, as I live in SW Florida. The meringues came out fabulous! I used caster sugar, a bit less in volume than what the recipe requires, skipped the cocoa powder, and truly lost track of how long they stayed in the oven after I turned off the heat. Pillow perfection!

Delicious, but definitely not the most attractive presentation-wise haha. Used on top of an ice cream cake.

Followed the instructions to the T but used a finely chopped Hershey bar instead of chips. Also the first time I made these they were super sticky due to humidity. So, the second time, I left them in the oven to dry out and cool. Apparently, any introduction of moisture will ruin the cookie and give it a marshmallow like texture and stickiness.

I followed recipe, used heaping tablespoons, as per recipe, which yielded only 18 cookies. Fearful that they might flatten so kept checking. They are fine with a full 35 min at 275.

I had some frozen egg whites left over from Xmas baking, so I thawed and weighed them (150g), then adjusted the other ingredients accordingly. Worked out great.

Great recipe! And since the weight of egg white is the same as the weight of the sugar you can use it for any given amount of egg white you might need to get rid of. I'm officially done with making egg white omelets with my leftover eggs!

Followed the advice. Used 1.5 T cocoa and 3/4 cup chocolate chips. Cooked 30 min and then turned off oven and left in. Amazing clouds of deliciousness

I made these as directed. They puffed up nicely when baked but collapsed after they cooled and then became very sticky. They are like soft taffy. Maybe it’s my south Florida climate. Any ideas.

I should have read the “all” comments instead of the “helpful” comments as many bakers had the same problem as I did…initially puffed up like the picture, after an hour resting collapsed and sticky. It must be a humidity issue. Next time, if there is a next time, I’ll follow the advice of a baker and leave them in an OFF oven for a couple of hours.

Went out on a limb to make these in humid south Florida. Needed additional 20 minutes "drying" time in the turned-off oven but came out very well. If they don't harden, it may be environmental and/or oven humidity. Preheat oven longer to decrease moisture. After 30 minutes, test dryness then remove from cold oven and get into airtight container/bag quickly. If you miss the dry window, heat in the oven again.

I have found that if you let the meringues cool a few minutes on the parchment paper they are much easier to remove

There are delicious! Love the crunchy outside and chewy center. I resisted the temptation to remove from the oven before I could slightly lift the cookies from the parchment (per the recipe). My bake time was more like 45-50 minutes. Who knows what my oven is up to ; ) Will make again!