The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
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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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Photo by Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA
Living In: Austin, Texas, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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Photo by CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA
Living In: Camarillo, California, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 2, 2009
Wonderful! They melt in your mouth. I added more lemon zest.
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Cooking Level: Intermediate

The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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Cooking Level: Intermediate

Living In: Lombard, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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Cooking Level: Expert

Home Town: Orange, California, USA
Living In: Highland Village, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
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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Cooking Level: Beginning

Home Town: Miami, Florida, USA
Living In: Coral Gables, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
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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Photo by Xoe R.

Cooking Level: Beginning

Home Town: Sonoma, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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Cooking Level: Professional

Home Town: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
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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Photo by RebeccaJBlock

Cooking Level: Expert

Living In: Springfield, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Photo by larkspur
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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Photo by larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Wauwatosa, Wisconsin, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Photo by hefziba
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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Photo by hefziba

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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