About this recipe: It may sound odd, but these chocolate and nut meringue concoctions are put in a preheated oven which is immediately turned off - the biscuits can then be 'forgotten' in the oven overnight, awaiting the chance to be gobbled up on the 'morrow. They will be out of sight but on your mind, and in your tum the very next day!
Someone please help me out. I followed the recipe and the directions exactly and in the morning the cookies were still soft. Plus they stuck to the foil paper. Maybe I should have greased it? Should I have kept the cookies in the turned on oven for a few minutes before I turned the oven off? What I did in the morning is turn the oven back on for a few minutes on low and the cookies were ready soon after that. They came out delicious but I wish I didn't have to do that extra step. What did I do wrong? Also, I think chocolate chips are extra, I just added chopped almonds and a little bit of sugar, and the taste was just right. Thank you for the recipe. Please give me more direction for I want to try this again. - 21 Nov 2006 (Review from Allrecipes US | Canada)
Great recipe, easy to follow. I was raised on it without the chocolate chips or nuts...just as a meringue. For the reviewer who had to turn her oven back on...is your oven gas? If so, that's your problem. Electric oven coils retain heat for awhile after you've turned them off, while gas ovens start cooling almost immediately. If it is a gas oven, I'd preheat the oven, then when you put the cookies in, drop the temp to the lowest possible...they'll be ready in less than a few hours, dependant on your oven. - 22 Nov 2006 (Review from Allrecipes US | Canada)
They came out literally, just like the picture! I doubled the recipe in my 5 quart kitchen aid mixer just fine. I was baking them for a breast cancer awareness fundraiser so I used red food coloring in the final mixing stages to make the meringue pink before folding in the mini semi-sweet chips and chopped peanuts and they took to a nice pink color. They also didn't spread when baking so I could pack the parchment lined cookies sheets closely with cookies and bake 2 batches simultaneously! The hardest part of the recipe is not opening the oven before time is up! - 15 Feb 2006 (Review from Allrecipes US | Canada)