very good! if you want to make them overnight, place rolls in freezer/fridge before the 2nd rise (after you have cut them and placed in pan). In the morning, just pull them out, let rise in a warm place for about 40 minutes and bake. I agree with the other reviews - DON'T cut down on the cinnamon/brown sugar - it's perfect. I substitute 1/4 C white sugar and 3/4 brown sugar for 1 C brown sugar and add a bit of vanilla to the butter and it seems to have a little more flavor.

Reviewed On: Mar. 24, 2008

I made this for Easter brunch and it was gone within 10 minutes! Beautiful, easy, and delicious. Everyone said it was the best ever. A few hints, though: (1) If this is your first time making merengue, you might want to be prepared to do it over. It's not hard, but precise: absolutely no yolk, and beat on high until glossy. (2) the easiest way to dust the pan with cornstarch is to place pan in a bag, add a couple of tablespoons of corn starch and shake - you'll have to wipe off the outside of the pan, though. (3) I've started adding a few new toppings every time I make pavlova and the biggest hit has been kiwi, strawberries, and blueberries, with a little chocolate drizzle (equal parts butter and chocolate chips, melted). So good!

Reviewed On: Mar. 24, 2008

Amazing! Even people who don't like gingerbread love these cookies!

Reviewed On: Feb. 3, 2008