Reviewed: Nov. 24, 2009

Wonderful! I added a little red food dye and some raspberry extract to mine. I don't like biting into meringues. I guess I'm strange but it always sounds kinda squeeky and gives me goose bumps. So I made mine the size of dimes. Took less than half the time to cook and after doing the math they're only about 2.45 calories a piece :D what a great treat!

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Alexive

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Reviewed: Nov. 4, 2009

Great, easy recipe. I only baked them for about 2 hours and the center turned out soft and fluffy (just the way I like them).

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Kate

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 30, 2009

perfect!!

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Huggle Buggle in MA

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Reviewed: Oct. 23, 2009

Love these! :) I added 1 1/2 tsp. vanilla, and could have added more for additional flavor. I also used the recommendation made by Caron for gas stoves to change temp to 185 and leave the oven door closed. Leaving it open just for the first 5 minutes made the house smell like gas. But the meringues turned out crisp and delicious!

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LisaQ

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Reviewed: Sep. 9, 2009

These are incredible! Exactly what I was looking for. I left my oven closed on 185, as I have gas and didn't feel comfortable propping it open. They came out perfect! Everyone loved them. They'd make great ghosts for halloween with maybe dabs of chocolate for the eyes!

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Caron

Cooking Level: Beginning

Living In: Deptford, New Jersey, USA

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Reviewed: Sep. 7, 2009

So easy, reviewers are spot-on in advice as well. I increased the sugar to 2 1/2c as I added a teaspoon of almond extract. Perfectly subtle almond essence, and paired with amaretto chocolate chip gelato. Heaven!

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emharm

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Reviewed: Aug. 30, 2009

i thot that this was a great recipe although i did cook it a little differently and added lemon zest and lemon juice they are wonderful!

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reelswife

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Reviewed: Aug. 28, 2009

Perfection. Only took two hours. Used parchment paper on top of inverted baking pans (cookie sheets lent to a friend!) They are light and sweet. No need for any additional vanilla or almond as some suggested. Only problem is, I was supposed to bring them to a BBQ tomorrow - and now I have to make more in the morning because they are slowly disappearing!!! Great recipe.

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lisalynn

Cooking Level: Expert

Home Town: Hauppauge, New York, USA

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Reviewed: Jul. 23, 2009

These are some of the best meringues I have ever had! They're light, fluffy, and chewy. :) If anything tho, I'd cut down on the sugar a little since mine also oozed brown sugar syrup, making them hard to remove. Parchment paper will do the trick though, I'll just have to keep that in mind next time. I also added some vanilla extract and to another batch some lemon zest. They were just too good, crispy on the outside, marshmallowy and fluffy on the inside, and they just melt.in.your.mouth. Bringing the egg whites to room temp. will help speed up the whipping process. Try it, they're well worth the effort!

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Reviewed: Jul. 12, 2009

Followed recipe however, the baking time was cut by a half hour and they turned out lovely. I added sprinkle/jimmies to some, very pretty.

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inounvme

Cooking Level: Expert

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Reviewed: Jul. 12, 2009

Very, very yummy. They taste just like the storebought gourmet ones. The only problem I had with it is that it took a longgg time to beat, and also that when I finally took them out of the oven, some of them had cracked and had this funny bubbly texture, although the places where it was like that tasted just the same. Anyway -- this is my go to recipe for hard meringues :]

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lovetocook

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Reviewed: Jun. 9, 2009

These are absolutely fabulous! The first batch I made, I screwed up by not whipping the egg whites enough before adding the sugar. They turned out super sugary and flat. Overachiever that I am, I sifted the sugar for the second batch and added that to the egg whites (I beat the egg whites until they were solid white and kind of stiff, similar to what Ashton suggested). This seemed to make all the difference as they turned out very light and fluffy the second time around. I baked them at 200 for an hour and dropped the temp to 185. These tasted like toasted marshmallows so I may try dipping them in chocolate and sprinkling them with graham cracker crumbs as an ode to a s'more. Great recipe!

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Julius8122

Cooking Level: Expert

Home Town: Baker City, Oregon, USA

Living In: Nampa, Idaho, USA

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Reviewed: May 6, 2009

These are the best tasting meringues i have tried. I chopped up chocolate and did end up with little sugar droplets coming out of the meringues. I researched and found that this is because the temperature was too high. I would suggest knocking the temp down to 180 with a spoon in. I whipped mine for 17minutes and don't think they turned out stiff enough. I think where mine messed up is the fact that i didn't beat the eggs whites alone long enough. I would suggest beating the egg whites till they are extremely foamy, not just a little, and then add the sugar a little at a time. I hope my mistakes help some of you!

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Ashton

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

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Reviewed: Apr. 29, 2009

This recipe is incredible! my mom used to make meringues or as we would call them kisses for Christmas and these reminded me of them! I also added mini chocolate chips to the mix however I think they may have exploded or ran a bit because my meringues had bubbly spots where it looked a bit carmelized. (but still tasted yummy) Anyone have any input on how to stop that??

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shortiety

Cooking Level: Expert

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Reviewed: Mar. 21, 2009

Very nice. Exactly the same as those expensive boxed meringues. I did exactly what Allison125's review indicated- I beat the eggs and sugar for a loooong time. I also added the seeds from a vanilla bean- my DH loved them. Also, I only baked mine at 200 for 2 hours with a wooden spoon handle cracking open the oven door. The center became completely crispy overnight. Thank you for this professional,impressive and economical recipe!

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MLALAK

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

Living In: Berea, Ohio, USA

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Reviewed: Mar. 20, 2009

I make these every Pesach holiday. I add shaved chocolate bits in before baking. They are light and fluffy. Does take a long time till they get stiff, but it's worth the effort.

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gitalala

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Reviewed: Mar. 3, 2009

These turned out for me following all the advice - mainly about leaving them in the oven overnight. I know that the amount of sugar was recommended to not be changed- but this was a little too sweet for me, and I love sweet stuff. So I might try to change these next time to be more to my test, and also maybe add flavoring. But I will definitely make these again.

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Biokerristry

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Jan. 22, 2009

I used the recipe exactly as it was but set the oven at 185 degrees, like somebody else suggested. I made mine on the smallish side, which cut down the cooking time to only an hour and a half. These were absolutely delicious and I'll be making them again this weekend as a present!!

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Lemony Fresh

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2009

something is wrong with your recipe it would not set up with the powdered sugar i am using my recipe and its all right

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luvya

Cooking Level: Expert

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Reviewed: Jan. 9, 2009

I'm rating these a five because it is a great meringue recipe...if you like meringues. I only tried this recipe to use up egg whites that I had left over from making crepes in the morning. They turned out nice and shiny and everything you would want in a meringue, again...if you like meringues. *I broke up some of them with the flat side of a meat mallet and used them to top hot chocolate.

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