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Reviewed: Dec. 5, 2007

I just tried making this recipe (with a few revisions to suit what I had on hand) and I also had the problem of the whites not stiffening up. I looked it up in an old family Betty Crocker cookbook- make sure the egg whites are at room temperature before starting. I used mine right out of the fridge, so I'm going to let it warm a bit and see if they'll whip up better.

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Reviewer:

Andrea B.

	Cooking Level: Expert
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Reviewed: Mar. 17, 2007

The group I made these for absolutely loved them. I thought they needed to be sweeter, and there was something about the texture that just did not appeal to me. I would make these again if requested, or pass on the recipe, but I myself was not too keen on them. (It's also a very expensive recipe to make with the high cost of almonds!)

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Meg Champagne

	Cooking Level: Intermediate Home Town: Milwaukee, Wisconsin, USA Living In: Baton Rouge, Louisiana, USA
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Reviewed: Mar. 15, 2007

My comment is "I don't know what I have done wrong". The egg white never whips into stiff form. It is just liquid. I cannot put it onto the baking sheet b/c it is all liquid like milk. I whipped that eggwhite for over 10 mins and my ears almost fell off (the electric blender was too loud) but it was still like egg white. I bet it will taste good if I can bake it because the mixture taste good.

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Reviewer:

ABSCHICK


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Reviewed: Dec. 18, 2005

Hey what can I say, these are so yummie. It takes time to get it going, this is a recipie that you need to take slow and easy or you can get into a mess ( LOL ) I have also tried this recipie with pecans since I live in a town that over produces in pecans and it came out well (I just cooked the pecans in a butter and vanilla...yummie

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Reviewer:

KRIMAGE

	Cooking Level: Expert Home Town: Fontana, California, USA Living In: Olney, Texas, USA
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Almond Meringue Cookies

Reviewer:

Andrea B.

Reviewer:

Meg Champagne

Reviewer:

ABSCHICK

Reviewer:

KRIMAGE