Reviewed: Oct. 28, 2009

My friend and I followed this almost exactly (had to sub raw sugar for white) and made sure to beat the eggs in a glass bowl. They turned out absolutely perfectly. So light and fluffy, it was like biting into a crispy marshmallow! Thank you for posting this recipe!

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marissa

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 6, 2009

These were just what I wanted. Not too sweet and very nutty. They are a little crumbly.

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Momster

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Reviewed: Dec. 27, 2006

For beating egg whites successfully, your bowl and beaters have to be entirely free of oil or fat. Plastic bowls will not work for some reason. It helps to have the eggs at room temperature. If there is any trace of yolk in the white it will not beat well, either. These are very tasty, airy macaroon type cookies.

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ROSEP47

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Reviewed: Jan. 24, 2006

Amazing taste but whipping the egg whites took a bit of time and the cookies don't spread on their own - make you you flatten them thinly. They are so crisp that even a 1/4" cookie is too thick to easily bite into.

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