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Reviewed: Feb. 9, 2009

I had the same problem with my Merengues not fluffing up until my mom (!) told me that letting the eggs warm up to room temperature (or close to it) makes all the difference. It works!

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YOUR MOM

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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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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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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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