I made these meringues the other day for a light alternative to a chocolate chip cookie -- they were great! I made a few changes to the recipe, though...mostly technical. One of my changes was astetic: I scooped the mixture into a large plastic zip top bag and cut the corner out to make prettier swirly meringues. Another change was simply because I couldn't wait 5 hours for them to set -- I left them in the turned off 350 degree over for only a half hour, then set my oven at 200 degrees and left the meringues in for about 45 minutes....they were delightfully crisp, airy, melty and everything a meringue should be, with much less baking time!

Reviewed On: Jul. 6, 2008