Reviewed: Oct. 29, 2007

the best meringues i ever made! i put in on the lowest shelf in the oven so that they dried out without browning. Will try again now that my oven has been repaired( it was wonky but the meringues still turned out!)simply wonderful

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AYESHAH

Cooking Level: Expert

Living In: Singapore, Central Region, Singapore

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Reviewed: Oct. 3, 2007

Absolutely awesome. I made these for a tea party. I added some vanilla extract, and as a result had to beat them for quite a bit longer. They were delicious days afterwards, but got a little bit chewy in the center when our weather turned to rainstorms and the cookeis weren't in airtight storage. I piped them out, and the consistency was perfect. Next time I will try to fold in some chips for additional flavors.

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Ballet Baker

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Reviewed: Sep. 3, 2007

These were absolutely fantastic. I haven't been able to find a truly good meringue recipe or find a good one in the store/bakery that wasn't chewey. These melt in your mouth. I did end up leaving in the oven longer as they weren't completely dried out after the 3 hours. Left the oven on for another 15 min and then just left them in for another 45 and they were perfect.

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NICKALI

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2007

A tasty recipe. Be sure not to use a large mixing bowl. Use a small one that ensures your mixer can whip the eggs & sugar thoroughly; otherwise it won't thicken properly.

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BECCALOYA

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Reviewed: Jul. 1, 2007

Made lovely little baskets by overturning those disposable aluminum muffin tin things, spraying them with a thin layer of cooking spray then carefully piping over with meringue. I filled these with fresh berries. Would cook longer at a lower temp if I did it again.

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dresther

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Reviewed: May 29, 2007

These had a great flavor, but I think I messed up because the texture of parts of them were chewy. I whipped and whipped, but the egg whites never seemed to get stiff enough. Maybe I should have let them come to room temp first. They were too goopy to pipe out, so I just plopped down big globs. They baked up really nice anyway- I want to try again so I can improve.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2007

I agree with some of the other reviewers....I don't know how anybody could eat these. Even my little boy (who loves all things sugar) wouldn't touch them.

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MCKA

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Reviewed: Mar. 28, 2007

OMG! These are so good. i ate them all myself! (well not in 1 day of course haha!). I used butter for greasing the dish, i shouldnt have cause it absorbed inside the meringue causing bubbles and stuff.. Although it had a buttery flavor after that.

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PRINCESSDJ

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Reviewed: Mar. 27, 2007

I don't have an extremely sweet tooth, and thought this original recipe is way too sweet. So I cut the sugar to half and then I added 1/2 tsp of cream of tartar to compensate. My husband's grandmother use to make meringues for him, and he said it is exactly like he remembered it. So obviously the lack of sugar did not affect the sweetness so much as the rigidity of the meringues. But the technique of this recipe is perfect!

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CHECKERB

Cooking Level: Expert

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Reviewed: Mar. 27, 2007

ok so it is a great way to get rid of leftover egg whites. They look pretty but i cant believe anyone could like the flavour of these cookies. Besides my kids, who loooooove sweets.

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milly

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Reviewed: Mar. 25, 2007

Perfect Meringues. Some people like it chewy inside and some people like it crisp in every bite. Just FYI, if you like it chewy, just leave the meringues on a plate and let it sit without cover. But if you like it crispy, keep it in a tight container. BUT MAKE SURE YOU THE MERINGUES are dry completely before taking it out of the oven.

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SCKYUTGIRL

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Reviewed: Mar. 24, 2007

Great recipe: the oven temperature and cooking time is just right, and if like me you live in a very dry place, there's no reason these won't turn out perfect! I start with about 1 cup of confectionner's sugar and then taste the batter until I find it sweet enough :) I also add a good teaspoon of real vanilla extract (makes the meringue taste more refined, in my opinion). Also, I do use a pastry bag when I intend to give them away since it makes them pretty, but I found that if I just shape the meringue by scooping some of the batter with a big spoon they end up being more fluffy, less flat... Last touch: dip the top half of each meringue in dark chocolate and let it dry... Heaven!

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frenchgirl

Cooking Level: Expert

Home Town: Dijon, Bourgogne, France

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Reviewed: Mar. 24, 2007

Gave it a 5 without making it yet because it sounds perfect. Just wanted to tell you that meringes should not be made on a rainy or humid day -- they just have the marshmellow inside because they don't dry out. Thought this might help. It's like you can't make divinity turn out unless it is a dry day. Thanks for the other comments on adding flavoring. I will definitely try this soon.

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BAGSS

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Reviewed: Mar. 21, 2007

Delicious! I love meringue cookies and had only made my own meringue for pies in the past, but this recipe was great. Tip for others-chill your bowl and beaters before you use them, I find it helps the mixture get the right consistency faster.

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L. Cal

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Reviewed: Mar. 21, 2007

I've been making these for years, usually at Christmas. My kids have always loved them. They're simple, yet so beautiful!!

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IMP70

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Reviewed: Mar. 19, 2007

I had left-over egg whites and decided to give these a try. I did bake at 185 for 3 hours and They turned out pretty good. I did two sheets, one on the cookie sheet buttered and floured and the other on parchement paper on a cookie sheet. Unless it was a coincidence, the ones on the parchement paper were soft inside still but those on the cookie sheet came out perfectly. I did add some extract and maybe should have added extra sugar based on a what a reviewer mentioned before. Whenever I have left-over egg white I will be doing these again.

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kturner120

Living In: Medford, Massachusetts, USA

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Reviewed: Mar. 5, 2007

I'm pretty stingy with 5 stars, but these's meringues deserve it. Followed the recipe exactly and loved the results. These cookies are better than what I envisioned a meringue cookie to taste like, simple and delicous.

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RLORKY

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2007

They're ok...great taste! But the texture is not-so-good, too crispy. Then i reduced the amount of sugar, as people suggested, but they still didn't have the soft texture i was looking for. I used a piece of rolled-up paper instead of a pastry bag and made the end star-shaped. The batter just splooshed out, didn't have any indents. I've made other French Meringues, and they had semi-indents. And you should have seen my electricity bill after this! Sheesh. They only took 2 hours 20 minutes anyway. This is an ok recipe.

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Mariasaurus Rex

Cooking Level: Expert

Home Town: Woodstock, New York, USA

Living In: Bremerton, Washington, USA

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Reviewed: Mar. 3, 2007

Ok, I definitely did not whip the eggs and sugar long enough because my meringues came out really flat. Tasty still, but not as good as I imagine they were supposed to be. If you already put the mixture onto your pan and they look like flat little circles, just bake them for about 30 minutes and you'll have flat cookie-like meringues. Next time I'll beat my eggs and sugar for 15 minutes or so.

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Tea Elle

Cooking Level: Beginning

Living In: Rexburg, Idaho, USA

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Reviewed: Feb. 10, 2007

I had made creme brulee for my husband and was left with 4 egg whites - what a perfect answer this was since I am from the "waste not" generation. Room temp egg whites made them whip up faster and the confectioners sugar must be the answer since these are the best meringues ever. Thanks for this one!!

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