Reviewed: Apr. 23, 2003

I had left over egg whites from making crepes and I decided to make meringues with what was left. This recipe was easy (tiring 'cause I had to hand whip it) but lovely and light, with that satisfying crunch. Definately an elegant light cookie. I believe it would be a great recipe to use as a base for different flavours. The only drawback was the length of time for cooking.

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6 users found this review helpful

Reviewer:

H. STEWART

Reviewed: Jun. 29, 2003

I served French Meringues at an afternoon tea...easy to make and visually elegant. Even though I didn't have a pastry tube...I made them free-hand with a spoon...they were still beautiful! Make sure you whip them for at least 15 minutes to get the desired consistency.

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78 users found this review helpful

Reviewer:

SHARONJMEYER

Reviewed: Dec. 19, 2003

Great!!!! I have made lots of different meringue cookies and these were the best. They confectioners sugar made them creamier than others. They are so easy to make - just keep mixing!!!!!

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4 users found this review helpful

Reviewer:

DIANECOOKING

Cooking Level: Intermediate

Reviewed: Feb. 29, 2004

I used this recipe and feel that there is WAY too much sugar in it. If one breaks it down, per 1 egg white is over 1/2 cup of sugar!! I would reduce it by at least half. I recommend that once the egg whites "peak", add a spoonful at a time and keep tasting it. That way you won't over sugar it.

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5 users found this review helpful

Reviewer:

Reviewed: Jul. 10, 2004

Couldn't be any easier or simpler. These are a favorite around my house since my kids can't eat any artificial colorings or flavors.

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3 users found this review helpful

Reviewer:

MARTORELLA

Reviewed: Nov. 17, 2004

I was shocked that I was able to make something close to as great as what they sell in Paris...Although I did have trouble keeping my oven at a low enough temp...I agree less sugar was needed...and I used a large zip lock bag with the tip cut out instead of a pastery bag.

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8 users found this review helpful

Reviewer:

LANEHAMPTON

Reviewed: Dec. 16, 2004

I thought that as i tasted these delightful meringues, i was back 20 years on the balcony of one of those authentic bakeries. These perfectly cooked meringues were the best i have evr eaten! thaks you RANDYVH!

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4 users found this review helpful

Reviewer:

KISSDAFLEMINGO

Reviewed: Dec. 22, 2004

Easy to make and tasty. I added food coloring for Christmas. I also dipped one side in chocolate. People loved them.

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3 users found this review helpful

Reviewer:

KLC1

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Norwalk, Iowa, USA

Reviewed: Jan. 15, 2005

Superbe Mon Ami!

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2 users found this review helpful

Reviewer:

Wave

Reviewed: Feb. 19, 2005

Very easy to make. I only used 1 3/4 cups of sugar, added unsweetened cocoa while beating in the sugar, and I folded in about 1/2 cup of semi-sweet chocolate chips before dropping onto the cookie sheets (i don't have a pastry bag :-) Too bad these take so long to bake because I COULD eat them every day :-) Thank you for this recipe Randy.

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3 users found this review helpful