This was fabulous! I made it for a large group today and they all loved it. I basically tripled the recipe but I used 2 English cukes (they were huge), about 4 cups of O.J., 2 jalapeno peppers, 1 each of yellow, red and orange bell peppers, 1 small red onion, and cilantro. The ingredients were the same but I adjusted the amounts a bit for the larger recipe. I also let it sit overnight and it was good advice. It mellowed a lot. The taste was wonderful and refreshing and it's now in my favorite recipes folder. Try this one. You really can't describe the flavor.

Reviewed On: May 25, 2009

LittoBubbo, you might want to get an oven thermometer and check the actual temp inside your oven against what you're setting it at. It sounds like you're baking them at WAY too high a temperature. 300º is a little high for any kind of meringue recipe to cook properly though. At a lower temp, the inside gets a chance to dry out before the outside browns or burns. Don't forget - egg whites and sugar both burn easily. If you like a chewy interior, go with the 300º and shorter baking time and know that the insides will be moist and chewy. If you like them cooked completely and prefer them crispy all the way through, go with 250º or so and bake longer and slower.

Reviewed On: Feb. 13, 2008

I really like these. I did bump them up a bit this time though. I used seedless blackberry Polaner All Fruit and slightly less than called for (a double batch would call for 12oz and I used a 10oz jar). I made a double batch in a 9x13" pan and greased it really well and had no trouble getting it out. I also sprinkled the jam with a few handfuls of white and semi-sweet chocolate chips before adding the final topping layer and pressing it all in. The key to this not crumbling is to really work the SOFTENED butter into the dry ingredients with your hand. If you just stir it, it won't work enough of the fat through it and it will fall apart after it's baked. All in all, a nice, sweet, easy, cookie.

Reviewed On: Dec. 18, 2005