These were very simple to make. Even for me! This was my first time seriously cooking anything, so I was pleased that they turned out. They were absolutely delicious and my family loved them!

Made these to give away as Christmas gifts. My husband had never had meringues, and he was very reluctant to try them. Well, he ended up eating half of them. :) I piped them, and they (most of them, anyway) were very pretty. I used toasted coconut in half of the batch; I liked them, but my husband didn't. Personally, I don't think I would pair these with chocolate. The chocolate could easily overwhelm them. If I have occasion to make them again, I might try finely chopped toasted nuts or bits of candied cherries. If I did the cherries, I might add a little almond extract. I'd better stop before I get too hungry. :) Thanks for the recipe, they were super!

my goodness this is wonderful

i was looking for a good and easy recipe and i found this one. mines came out perfect, i only have to bake them for and hour (at 250 degrees). when i was mixing the whites y add almond extract to give some extra flavor and when i took them out of the oven i put melted chocolate and coconut flakes. everybody love it!. i post a photo so you can see how nice look with the chocolate.

I divided this recipe into parts and added vanilla and cocoa powder to two; both were delicious (though I think the original and vanilla meringues were the favorites). Really amazingly good.

Super yummy and easy. Need to use large pastry bag next time and make bigger mounds as my girls loved them.

I made these for Valentines Day and added in a little lemon extract and a few drops of red food coloring. I then made them into heart shapes. Adding a bit of cream of tartar will help with those whites. Thank you Randy!

My first time attempting meringue. They taste really good. However, it took a really long to whip them. Will try again with the suggestions of room temp eggs and chilled beaters/bowl. Any suggestions on how to make them so they don't crack would be helpful.

Felt like I was beating those whites forever! Mine ended up being flat little pucks- not much too them. No flavor either, dissappointing.

These were great and the kids ate them up. I also did a batch with maple extract instead of vanilla and those went faster than the vanilla ones!

Made these last night with 4 egg whites and only 1 1/2 cups of sugar. Turned out great and crispy! Will make these again.

Tasted good but were a lot of work. And mine ended up glued to the wax paper... what'd I do wrong?

I think that I didn't mix it long enough because mine came out flat. They also cracked while they were in the oven. Next time that I have left-over egg whites from another recipe, I'll try this recipe again and add some cream of tartar to help keep them stiff. And also some sort of flavoring since by themselves they seem way to sweet.

This recipe is foolproof. The most important is to bake slowly. It is actually not baking, it is drying the mixture. Has anybody tried to whip the egg white in a coper dish? It is said to be nuch better because of a chemical reaction between the dish and the eggs.

Very good. Added some cream of tartar and mini chocolate chips in some while I put crushed candy canes in others. Recipe perfect as is.

This was my very first try at meringues and they were PERFECT!, light and airy crispy better than storebought...I feel like such a pro. I let the eggs get to room temp as suggested and I put my glass bowl and beaters in the freezer for about ten minutes or so and this really made things speedy.

My mom and I use to make cookies similar to this, but had lost the recipe. So I tried this with some variations. Instead of sugar I used raspberry jello and at the end folded in chocolate chips. This is how we made them when I was little. This were just like them. Thanks.

you can also try melting the sugar and eggs together first by dunking the bowl into hot water and whisking for 15 seconds. this speeds up the process of reaching the firm peak stage and also cuts out the need to stand next to it for 100 billion hours pouring in the sugar