These are extremely simple to make, and I can also confirm that Splenda does work well if you’re looking for a healthy option. The trick to making these best is to keep the size small. The first batch I made the drops were about a table spoon in size and they got hollow with a gummy center. My second attempt I used almost level teaspoon size drops and they were truly amazing. When they come out bite sized they just melt in you mouth. I also agree that there is no need for more then 45 minutes of cool down time in the oven after cooking.
Awesome! Can't believe these cookies are so low fat. I made 24 good size ones instead of 40 small drops. They were amazing! Will make again for sure 'cause I'm addicted...For weight watchers people, the whole recipe is only 12.5 pts and they are so sweet that you can even make it without chocolate chips and that would be only 8.5 pts total!!!
The first time I made these cookies I think I might have overbeaten the eggs because the cookies which were baking on the lower rack of the oven kind of collapsed in on themselves in the middles...even so they were incredibly yummy:). I made a second batch today and before I started beating the eggs I added a few drops of lemon juice (I heard that a little acidity can help the eggs keep their shape when whipped). This time the cookies baked perfectly - looked just as good as I knew they tasted!
I GIVE UP!! I've tried to make these cookies three times now and each time they've turned out horrible. I beat the hell out of the eggs (pardon my french) I tried adding cream of tartar and salt I tried real eggs and fake egg whites - all to no avail. Please help me I want a 22 calorie cookie!!!
Great Recipe! Just a hint: I have discovered that this recipe turns out better on low humidity days, rather on days with a higher humidity and/or rain.
Yum! It's almost impossible to believe that these cookies are low fat because they taste soooooo good! I made 13 bigger cookies and put them all on one sheet only about two cm apart baked them for the hour and then let them lit in the oven for about 30 minutes and they're perfect! The outside is nice and crunchy and the inside is soft and sticky (but not under cooked) but then once ya start chewing it the outside melts in your mouth and the inside is wonderfully chewy. When the cookie's nearly gone it actually tastes like a chewy brownie! I've already eaten three of the cookies and these are a repeat for sure! So easy to make so good so good for you... I think I might also experiment with leaving out the cocoa (though it was excellent) and adding cinnamon chips instead of chocolate.
loved this recipe. I'm a WW member, and this is a treat worth sharing with other members. I did alter the recipe a bit after reading other reviewes. I baked them for 45 minutes, added 1/4 teasp. cream of tartar, and sifted the cocoa powder (this gave the cookie mix a better consistancy).
Very light and delicious! I love adding in walnuts for a different texture.
I love these cookies! I followed another rater's suggestion and used dark chocolate chips; I also added ½ tsp of crème of tartar just to be sure I obtained nice peaks. This is the best chocolate meringue recipe that I've ever used. Yummy!!! Tastes great and it's low in fat-high in anti-oxidants! Such a nice treat to have around!
I followed the recipe exactly but it all went runny when I added the cocoa. I then had to beat 2 more whites up and fold it into the mixture to make it firm again. The taste was nice but VERY rich and VERY sweet - and I love sweet things!
