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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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

Finally! I have been searching for a good meringue recipe for years. I used another reviewers tip on leaving a wooden spoon handle to keep the oven door cracked. I think this really helped the centers bake all the way through. I usually end up with mushy centers. These taste just like the meringue cookies I ate when I was little -- I really think it's the confectioner's sugar instead of regular sugar that helps. I'll be making these again, but with chocolate chips. TO: Christopher Chong -- you shouldn't need to use anything on the cookie sheet, they won't stick. If you want to use something for reassurance, use either parchment paper or a TINY, TINY bit of cooking spray. For these, I would spray (over the sink) about 10 inches above the sheet, once over so you don't coat it too much. HTH!

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FireCoral417

Cooking Level: Expert

Living In: Deerfield Beach, Florida, USA

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Reviewed: Dec. 31, 2008

This recipe comes out perfect everytime! It does take awhile to get the shiny firm peaks (almost 35-45 minutes in stand mixer) (just be careful the mixer doesnt over heat, and do not use a hand mixer because you will be there mixing forever!) and it helps alot if the egg whites are at room temp. Also I reccomend do not double recipe. The consistency does not work. So I just make seperate batches according to the recipe measurements. But this recipe is the best I've tried so far! Thanks!!

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Heather R.

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 26, 2008

MELTS IN YOUR MOUTH! I LOVE ALLRECIPES SITE--THE BEST COOKS ARE HERE-REVIEWERS ALWAYS SOOO HELPFUL TOO. I MADE SEVERAL DIFFERENT RECIPES THIS HOLIDAY SEASON, USING REGULAR SUGER, WHICH TURNED OUT FINE..SO TESTED MY LUCK & TRIED THIS WITH THE CONFECTIONERS SUGAR. I FOUND IT DID TAKE FEW MORE MINUTES OF WHIPPING, BUT NOT ENOUGH TO MATTER. (I added flavoring to the sugar before mixing-worked fine) THESE WERE THE LIGHTEST AND JUST MELTED IN THE MOUTH..WHILE I STILL LIKE THE OTHERS-THIS IS THE REAL THING!!EVERYONE SHOULD GIVE IT A TRY. I ALSO LIVE IN VERY HIGH HUMIDITY AREA AND NEVER HAD ANY PROBLEM. THANKS SO MUCH RANDY FOR SHARING %)

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rosealee

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Reviewed: Dec. 24, 2008

It took me three attempts to get this recipe right, and it was well worth it! They came out okay the first time, flat the 2nd and perfect the third. (so good the dog stole them off the counter!) Make sure you whip the egg whites until they are really foamy. (i think that is the key point) I added my extract to them at that time. I kept my mixer on top speed and moved it to medium only to add the sugar then kicked it back up and let it run for ten minutes. It should be about the consistency of whipped cream. Some of this info would be good to know in the recipe so we didn't have to experiment. But it was worth it. I still put the little flat ones in my cookie bags for x-mas as wafers!

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LpnLab

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2008

I made the meringue twice and both times the meringue bubbled out some brownish liquid (probably the sugar) that eventually crisped up. The meringue was still very delicious, but the brown bubbles are a bit unsightly. Anyone know why that happened?? I dipped the meringue in chocolate to cover up the bubbles which worked really well! I still like this recipe very much though!

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AnnieMura

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Reviewed: Dec. 22, 2008

These are the best tasting Meringues that I've ever had! Awesome recipe!! One question, my meringues cracked and I don't know why as I followed the recipe to a tee. It doesn't matter to me that they cracked just wonder as to why this happened. Thanks for sharing!!!

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Jenniferm1

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Dec. 20, 2008

Very Very easy to make. I did leave the eggs out for about an hour before i used them to get them to room temp like some people suggested. These are easy and beautiful! Great addition to your cookie try. Just make them a day before the rest of your cookies. Mine only took two hours though in the oven.

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Ilovemybabygirl0103

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Reviewed: Dec. 17, 2008

The key ingredient for this cookie is something called "Patience!!" My husband loves schaum torts aka - Meringue cookies. I have been searching for quite some time for a good recipe. I made the first batch and they were flat and tasteless..Since I am determined - I made them again using my stand mixer and just let them mix FOREVER!! I think in all - it was close to 30 minutes. First let the eggs reach a stiff peak...then gradually add the sugar...once it is all added - WALK AWAY!!! I actually had to tend to a sick baby - and this worked out prefectly! The batter was thick and stiff when I returned. I piped half of them and just did gobs of the remaining. I put them in my convection at 185 degrees (I can't open the door as the fan will stop working)..They did not crack and they look very pretty - I colored them with red food color paste for Christmas! Good luck and remember - PATIENCE!!! I can't give it 5 stars because of the amount of TIME it takes for these - but my husband believes they are worth it!!! Maybe he should make them next time:-))

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BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Dec. 16, 2008

Incase this wasn't suggested, use unsweetened kool-aid to flavor the meringues. It cuts down on the sweetness and doesn't add any liquid to the recipe. Try raspberry flavor and add mini chocolate chips. I heard yesterday on Martha Stewart's show there is also powdered vanilla that can be used. And please, stop whining about it tasting too sweet, what did you expect egg whites and sugar to taste like?

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Feliciaann68

Cooking Level: Expert

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Reviewed: Dec. 15, 2008

These were just okay. I added cocoa to about 1/2 the recipe and they were a little bitter. The taste of powdered sugar was just overpowering. I'll stick to making them with bakers sugar.

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mamakittyto3

Cooking Level: Expert

Home Town: Montrose, Iowa, USA

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Reviewed: Dec. 14, 2008

Normally, in any recipe I use, I always decrease the sugar called for, but after reading the reviews carefully, I added the full amount. Wow! They are so completely sugary that it's a bit overwhelming. I think adding some vanilla would've balanced them out a bit and made them perfect. I don't imagine these will fly off the cookie tray. Also, I had 2 cookie sheets full of meringues. Used parchment paper to avoid buttering and flouring the sheets.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Oct. 14, 2008

I've tried many recipes from here but never have i been SO HAPPY with a recipe. The recipe was perfect. I was being little impatient with 3 hours of baking time but it was worth it. Not only it tastes great, but also looks so beautiful!! It's just so white that its just a pleasure to look at it! Thanks for the recipe!! And I tried to meringues recipe before which needed only 15 minutes baking. now i know the DIFFERENCE.. thanks again!!

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fariya

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Reviewed: Oct. 11, 2008

Just awesome. I did use 1/8 tsp of tartar and 1/8 tsp of almond extract. SO amazingly delicious. I also love knowing their low calorie and practically guilt free!!!

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Retrochick81

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Sep. 18, 2008

I used powdered sugar. I also used a box of strawberry Jell-o for flavor and coloring. I added the sugar a little bit at a time, and only wound up using the packet of Jell-o plus 1 1/2 cups sugar. I piped them into pink ribbons for a Breast Cancer potluck at work, and they were a huge hit. Everyone loved the texture, crispness, and flavor. Most of the pieces cracked, but this was my first attempt at meringues so I'll figure it out I'm sure.

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moxie & mirth

Cooking Level: Intermediate

Home Town: Pomona, California, USA

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Reviewed: Sep. 8, 2008

Okay, first what I love. I love that the recipe is simple, and exactly what it should be. One doesnt NEED tartar in their meringues. I also love the adjectives used to describe what place to get to when making it. Foamy, and satiny. However, at least with my own personal style... i might need to add more powder. I put them in a bag and cut a hole and put them on the cookie sheet (powdered and buttered a good tip) and they just sunk down a big and made a circle. a very pretty shiney circle mind you, but not a gorgeous meringue cookie. and do not open the oven at all (besides the wooden spoon) to peek in. Oh, and that tip someone said about putting the eggs in running hot water so they foam up quicker? VERY true.

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Jen Highland

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2008

These were very good, tasted like marshmallows. They melted in your mouth!

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Maggie K

Cooking Level: Intermediate

Home Town: Farragut, Iowa, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 27, 2008

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!

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