Reviewed: Jun. 7, 2008

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!

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Rachel M.

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Reviewed: May 7, 2008

my goodness this is wonderful

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twilight9876

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Feb. 26, 2008

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.

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lay52

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Feb. 21, 2008

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.

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Scotsgirl

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Reviewed: Feb. 19, 2008

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

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MELANIEPOP

Cooking Level: Beginning

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Reviewed: Feb. 16, 2008

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!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 6, 2008

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.

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genevak

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Reviewed: Jan. 24, 2008

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

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Gent

Cooking Level: Beginning

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Reviewed: Jan. 10, 2008

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!

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Athena2222

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 1, 2008

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.

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Becca

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Reviewed: Dec. 31, 2007

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

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Lori

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Reviewed: Dec. 24, 2007

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.

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SNOWDRAGON

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 24, 2007

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.

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antoine

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Reviewed: Dec. 20, 2007

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.

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NBAULCH

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Reviewed: Dec. 7, 2007

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.

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Jenn420

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2007

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.

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Acceptance99

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Nov. 26, 2007

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

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XXCADAVREXX

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Reviewed: Nov. 22, 2007

This is a good recipe, but it takes too long. I have an alternate one, which increase the temperature to 300F (150C), and bake it for 25 mins. They come out fine and nice, and less time is needed. I also tried adding finely chopped chocolates into them, they are so yummy

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corrina

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Reviewed: Nov. 11, 2007

Excellent!! and soooo simple. Can't believe I have to look it up every time I make them. I added coconut to them this time - in the oven now, but I'm sure they will be even better than the last 2 batches I made. Yummmmmers!

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KALEDEN

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Reviewed: Nov. 1, 2007

MUST BEAT A LOOONG TIME OR THEY WILL BE MERINGUE "BUTTONS"!! These were simple, delicious and elegant. I added peppermint extract and extra powdered sugar. Painted red food paste on inside of pastry bag in stripes. Looked like peppermint swirls; most were pale pink and deep red striped. EDIT: So I made another batch today (have made many times) and I added 1/2 packet of raspberry jello. WOW. Don't know if I prefer these to the peppermint ones. Half the pkg. is more than sufficient-plenty of raspberry flavor. Will post photo when they are done. PARCHMENT PAPER IS PERFECT for this recipe. I have now made it over 20 times, never had a bad result.

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