Comments on: Alice Medrich’s Melting Chocolate Meringues

By: Marilyn

Marilyn — Mon, 02 Feb 2009 21:16:55 +0000

I’m going to bake these up tonight! This recipe yields so many cookies; how should I store them? I wonder whether the airtight containers I usually use will make the egg whites moist?

I’d go ahead and cut the recipe in half.
Otherwise- shape/scoop out your cookies on a cookie sheet and then freeze them into shape. When frozen hard- transfer to a bag and store int eh freezer to bake up individually.

–McAuliflower

By: Aaron

Aaron — Thu, 13 Dec 2007 16:21:10 +0000

My mother used to make something similar to these but with shredded coconut in them. We lost the recipe with her but I’m hoping to try these for the holidays. Thanks!

By: Gayle in Missouri

Gayle in Missouri — Wed, 12 Dec 2007 20:13:29 +0000

I made a double batch of these today. They are awesome! So quick and easy and delish! I added toasted pecans and next time I think I will make half with espresso powder in them. Yum!

Thanks for a wonderful recipe!

By: MUST Eat Today: Melting Chocolate Meringues

MUST Eat Today: Melting Chocolate Meringues — Wed, 01 Aug 2007 05:20:51 +0000

[...] Recipe: Alice Medrich’s Melting Chocolate Meringues [...]

By: Brownie Points » Coconut Pecan Chocolate Drops

Brownie Points » Coconut Pecan Chocolate Drops — Sun, 08 Oct 2006 18:52:15 +0000

[...] I took a favorite Alice Medrich cookie recipe, the Bittersweet Decadence cookies and did the quite thinkable to it- added lots of lucious sweet shredded coconut and toasted pecans to the batter before cooking. [...]

By: May

May — Wed, 12 Jul 2006 10:18:18 +0000

I came over here from Anne’s Food.

I just adore these–I think I’m going to make them again soon!

By: pumpkinpie

pumpkinpie — Mon, 03 Jul 2006 13:29:21 +0000

Thanks for the recipe! The cookies were delicious. How many walnuts, and when do they go in?

Just put in as many as look right (try 3/4 cup), and in the last step of the recipe: while folding in the melted chocolate also fold in the nuts. --McAuliflower

By: Robert Nanders

Robert Nanders — Thu, 15 Jun 2006 07:18:27 +0000

Mmm… and I like my chocolate cake (flourless, 500g. chocolate, 5 eggs at about 250g. total, split, and about 140g. butter), but this sounds delicious.

By: Jessica "Su Good Eats"

Jessica "Su Good Eats" — Thu, 15 Jun 2006 03:02:31 +0000

I made these cookies for my blog. They are my favorite chocolate cookie! I've been eyeing the recipe for the chocolate decadence cookies and Robert Linxe's chocolate cookies (unsweetened Scharffen Berger chocolate is in the batter and as chunks). How do those fare compared to the melting meringues? The recipes all look so similar (anything with lots of chocolate looks the same).

By: Callipygia

Callipygia — Tue, 13 Jun 2006 21:38:06 +0000

I too have been hearing some good things about that cookbook, maybe time to seriously think about getting it. I love the idea of the walnut fig jam instead of sugar, I bet that texture was great. I've noticed in other places you've recommended dehydrated fruit. Is this something that you find locally or is it a mail-order thing?

with jam- the texture seemed a little bit cakeier. The dehydrated fruit I first found in a local grocery store, but a more complete variety is found on line. They're fun to play with as the fruits (and vegetables) are dried crunchy. They can be crushed into powders and used in all sorts of fun ways! --McAuliflower