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Monday, April 29, 2019

A Trio of Meringues

Here's how my meringues turned out. These are the treats that I had mentioned I would make to take to our church's coffee hour. I baked three kinds: cocoa-chocolate chip kisses, coconut, and cherry chunk. They were well-received and enjoyed. The recipe for the chocolate meringues and how I varied the recipe for the other two varieties is in this post.

What always surprises me is how easy meringues are to make, yet they have the appearance and texture of something "special." The bonuses are that for those on low to no-fat eating plans or gluten-free, these have no added fat (except the fat that is in chocolate chips) and no flour. In addition, they're very inexpensive to make. The chocolate ones are my favorite -- they are very chocolate-y. I've promised my family that I'll make them again later this month, and they might be a good treat to make for my second daughter's graduation reception in June.

Thank you again, Kris, for the suggestion!


  1. They turned out beautifully, Lili. Glad they were enjoyed by all.

    1. Thank you, Kris. You know, I don't know why meringues have a reputation for being difficult. They're really very easy and time-saving, in that I don't have to keep putting in/taking out each baking sheet, as a whole batch fits on one large sheet.

      There was one man in our church who had a few and commented that he hadn't had these since he was a boy, growing up on a farm. His mother used to make them, as they were a way to use what they had, with minimal purchased ingredients. This was really nice to hear from him.

    2. I thought it was meringue on top of pies that had the reputation for being difficult. Meringue cookies are a breeze to make. I am glad your cookies brought back good memories for someone! I have taken them as a treat for my Sunday School class before and they don't last long!

      The other thing I have made that has a reputation for being difficult is mini souffles. I haven't tried a full-size one, so maybe that's the difference--or perhaps my recipe is an easy one to follow. They have always turned out well for me (and they look impressive, to boot!).

    3. I have never made meringue cookies because I associated them with meringue on pies which can be difficult. I guess I've never eaten many of them either because I'm not a big fan of meringue pies, but those coconut ones in the picture above look really good. After hearing all of the praises for meringue cookies, I may have to give them a try.

    4. The meringue on pies (at least the ones I've had) is lighter and fluffier than the cookies. They are a little crisp when you bite into them but they melt in your mouth. Several years ago, I used a recipe which also had an Easter lesson with it. Here's a link if anyone is curious.

    5. Hi Kris,
      My mom often made souffles, so they never seemed difficult to me. They always fall by the time I get them to the table, but I've always thought that was just part of souffles. I'll have to try mini souffles sometime.
      Thanks for the link to the site with the meringues. I'll check that out!

    6. Hi live and learn,
      I wonder if climate has anything to do with making meringue toppings for pies. Such as hot and sticky weather might not be good for making the meringue topping. My husband loves lemon meringue pie, so I've made that one many time over the years. I've never had a problem with making the meringue, which leads me to believe that climate could have something to do with success with that type. Now, I did make a lime pie once, where the lime custard just never set-up, and I have no idea why.

      If you make the meringue cookies, I hope that you enjoy them as much as we do. And I hope that now that Kris and I have told you how easy they are that you find the same thing to be true.


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