DO NOT ATTEMPT WITHOUT A MIXER! I beat this for an hour and ended up throwing it out. So dissapointing! * I made these again after buying a mixer and they were so good! I used almond extract and added red & green striped white chocolate chips to the mixture and colored sugar on top.

I thought these were really disgusting. My mother in law and sister in law loved them, but they like anything! I guess it's your personal preference, you'll either love them or hate them!

These are good. I am going to make again and this time I will use my stand mixer, I didn't use it the first time. I used a hand mixer, they came out good, but, I'm sure they will come out very high with a stand mixer. My hand got tired of mixing last night, so I shortened the time some. Sweet, but not the type that hurts your teeth. Make these at the end of your cooking day-then just forget them and watch TV or something else.

These are so good. I made them twice in one weekend.

These cookies are an old favorite that I hadn't made in years. I followed the recipe pretty closely, but I added chocolate chips and almond extract to the cookies. I could taste the sweet crunchy flavor and texture of the cookies, but they were really too sweet for me. Next time, I may trying adding sifted cocoa to the recipe to increase the flavor and make it a little less sweet.

I actually made this using 75% splenda and 25% real sugar. It turned out great. You can make meringues any flavor. I tried adding cocao powder or cinnamon. they're all very fluffy and filling with melt-in-your-mouth goodness

I beat the egg whites with the cream of tartar and salt and then add 2/3 cup of sugar gradually until stiff peaks form. I also hide a Hershey's kiss inside the meringue as I drop it onto the cookie sheets and everyone loves the surprise of getting the chocolate in the cookie. These are very sweet, but people tend to like them and they are pretty easy.

This recipie was VERY sweet and not everyone gave it rave reviews. To the recipie sake, I think I did not follow the fecipies exact. My impatience wouldn't allow me to wait until the eggs were "stiff" so the cookies ended up flat and not "puffed" up, such as pictured. I will try again though.

I halved this recipe so as not to have so many. I made about 2 dozen bite sized cookies. These are wonderful-mine tasted like roasted marshmellows! I set my oven to 400, turned it to 200 when I put the cookies in, and then turned the heat off after an hour. I pulled them out of the oven about an hour after that and they were perfect.

My grandmother called these snowdrop cookies because they melt in your mouth like snow. If you preheat oven to 400 degrees and drop temp to 200 degrees when you put the cookies in, they will be done in two hours. Remember to make them small as they are very sweet.

Forgotten? I spent a tortured night tossing and turning, hearing muffled voices from the oven whispering "we're ready." The insides of the middle cookies on the bottom rack were hollow and gooey (and tasty), but it may have been because I only heated the oven to 350. I made the first sheet with vanilla only and added maple flavor to the rest. It was heavenly. I'll try heating to the correct temperature next time and maybe put some bricks in the oven to slow down the cooling time.

Simple Meranguie cookie. Very yummy and easy to make. Made with my kids who had lots of fun with it (piped them). Make them smaller, bite size because they're really sweet.

Such a great recipe! So easy (used my stand mixer) and quick! I used vanilla and then did a batch of strawberry and both came out good. Easy to put in a bag (a little sticky, but do-able) to pipe out and looks great. I'm so happy with these.

This is what we call in my house, "Empty Tomb Cookies." We put these in the oven the night before Easter and then we discuss the Resurrection of Christ and eat our cookies which are empty, just as the tomb was on Easter morn.