Reviewed: Sep. 13, 2009

This is such a great recipe me and wanted to make something light and easy, and this was the right choice!

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Reviewed: Aug. 17, 2009

These were fabulous and so easy to make. I substitued chocolate chips instead of the lemon zest and they were great. I might make them with just peppermint extract during the holidays. Thanks for a wonderful recipe !

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mcharlebois

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 8, 2009

Fabulous, quick, easy and delicious! Made them on the fly for a friend who is gluten intolerant with egg whites left over from baking something else. Just the perfect, lemony summer treat! Thanks for sharing!

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peacemkrmom

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Reviewed: Jul. 28, 2009

Stars completely for the taste and being forgiving. Mmmm. They're like lemon flavored bites of air. The first time I made these I didn't whip the egg whites long enough. For other newbs to meringue, it should kinda be shiny and ribbony, a little bit like marshmellow fluff. The second time they came out much better. It is a forgiving recipe all in all even if you mess up the whipping like I did.

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 23, 2009

Yummy!! They really do melt in your mouth and are as light as a cloud. I love that hint of lemon, such a nice touch. When I made these I didn't have any cream of tartar on hand so I used about 1/2 teaspoon of lemon juice and it came out perfectly. While these don't beat the Authentic French Meringues, they're still really good!

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Reviewed: Jun. 2, 2009

Wonderful! They melt in your mouth. I added more lemon zest.

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amanecer

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

My first time making meringues and it turned out perfect! I used only one cup of sugar and it was the perfect sweetness. Will be making again soon.

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DaPieLuver

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Reviewed: Mar. 16, 2009

Light, sweet, delicious... These cookies are wonderful! The first time I made them, I had no lime zest, so I made them without. Since then I've made them with it, and they are fantastic. I make them at least once a week. ^^

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Mizu

Cooking Level: Intermediate

Living In: Lombard, Illinois, USA

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Reviewed: Mar. 13, 2009

OMG!!! Okay, it totally helps if you follow the recipe...I read the salt content wrong...so I accidentally added a 1/4 tspn. Yuck. So, since I was using splenda, I made up for it and added a little bit more. Still a little salty, but still sooooo good. Added 2 tspn. of lemon zest. As for beating the egg whites, I am not sure if there is a set time...I just kept it going until it got a bit stiff like the recipe said. Cooked it at the same temp and turned the oven off and left them in like others suggested. Great recipe!

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kclight

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Highland Village, Texas, USA

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Reviewed: Feb. 24, 2009

I love this recipe but I messed it up by accident and made a mini meringue cake.

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youngone

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Reviewed: Jan. 19, 2009

This recipes is great! I just want to say to all those bakers out there, don't be discouraged. These are tricky little things to make, and flat little discs happen to all of us. How long you mix it, what kind of bowl you mix it in, and in particular; the humidity in the air can all affect them. And if you are having a bad day already, do not attempt this(trust me I know). Keep at it, the results are as rewarding as making a perfect hollendaise!!!! (it doesn't happen all time but when it does, BLISS:)

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tkkash

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2009

good recipe; easy to do. have to cook them on low in oven and for a bit longer so they dont stay chewy inside. it helped to drop smaller merengues, the larger drops did not cook well inside.

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femmeartis

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Coral Gables, Florida, USA

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Reviewed: Jan. 15, 2009

Ok, I baked them, NOW they're SLIGHTLY less horrible. That glaze of a batter had NO puff (perhaps I put the sugar in too fast), and I had to use cupcake tins. CUPCAKE TINS! They are kind of like grainy, lemony, sticky failed marshmallows. I'm really disappointed...

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Xoe R.

Cooking Level: Beginning

Home Town: Sonoma, California, USA

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Reviewed: Jan. 10, 2009

Truly authentic merenges. (crisp outer/moist center..the way they should be) I haven't tasted Merenges this good since I bought them years ago at a fancy bakery. 275degrees, for 30 min., was perfect!! I did use the parchement and they practically slid right off when done. I too substituted vanilla extract for the lemon zest. I will be making these often!

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Jordan

Cooking Level: Professional

Home Town: New York, New York, USA

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Reviewed: Jan. 7, 2009

Wow!! These are just like the merenges from the Cuban bakery that I love. The only thing I changed was to add vanilla rather than the lemon zest. MMMmmmm. crispy on the outside, soft and chewy on the inside. Perfect!!! I will make these every time I have extra egg whites.

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catie

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

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Reviewed: Dec. 24, 2008

I got a new KitchenAid Stand Mixer for Christmas. I've always wanted to make meringues, but I've never succeeded. This recipe along with my new mixer absolutely rocked! I chose to use vanilla rather than the lemon and the meringues taste amazing!

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SPOTMEA30

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Reviewed: Dec. 19, 2008

I like the sheen of these cookies, and the lime zest was delicious. It cut the sweet some. 275 degrees F for 35 minutes was much too high of a temperature and time for these cookies. I piped mine into snowflakes (using a plastic baggie with the corner cut off) and it looked like dirty snow after just 15 minutes. :-( Try 200 F for 20 minutes, turn off the oven, and leave the door shut until they cool. Also try sprinkling with sugar or colored sprinkles before baking - it gives off a festive sparkle.

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RebeccaJBlock

Cooking Level: Expert

Living In: Springfield, Missouri, USA

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Reviewed: Dec. 15, 2008

I made these cookies recently, and they not only turn out beautifully, but everyone loved them! The only change I made was to substitute vanilla for the lemon zest. I piped these cookies into wreath shapes and used sprinkles to decorate them. Thanks for a yummy recipe; I will make them again!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Nov. 26, 2008

I really loved and so did my family. They fell a little when I cooled them in the freezer.

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emms

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Reviewed: Oct. 2, 2008

I've been trying merengues and finally got them right, this recipe is excellent...the texture in the mixture wow...I used also for a lime orange pie..thanks!

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