Reviewed: May 21, 2012

Amazing recipe! This is my first time making merengue and it was so easy. The first time I tried the recipe i dropped a little yolk in the mix and so I couldn't get the "peaks", but it still tasted delish. The second time I was more careful and it was fast and perfect! Instead of lemon I added a 1/2 tsp vanilla and it was great. I also used a greased cookie sheet and it worked fine. The only problem with this recipe is that I end up eating half of it uncooked it's so yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HannahC

Reviewed: Apr. 23, 2012

Really good! Didn't have lemon zest so used vanilla extract instead!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sian

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Feb. 23, 2012

I haven't made this yet but I know how good it is because it's the exact same recipe as my Mom's except for one thing. She added chopped walnuts. They're addictive. You just can't stop eating them, with or without the walnuts.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

wingerone

Reviewed: Sep. 23, 2011

I discovered this recipe about a month ago, and these are always in demand! I make them with my stand mixer and whip them until they're super-stiff, then put them through a cookie press to make them cute. For other variations on flavor, you can omit the lemon zest and substitute part of the sugar with one 3 oz packet of Jello mix. It adds a fun pop of color and flavor, but my friends and husband like these just as much plain.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kcsinsi

Reviewed: Jul. 4, 2011

Love these!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

simplycollazo

Reviewed: Jun. 26, 2011

These are wonderful! My husband and I couldn't get enough of them. I used lime zest because I didn't have a fresh lemon. This is a keeper. Thanks for the easy, light recipe! Great as a summer dessert.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

laurita

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Jun. 14, 2011

Had to cook it more then stated time, and still wasn't completely done. And the flavor seams a little odd

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Meadow Brady

Cooking Level: Expert

Living In: Alma, Michigan, USA

Reviewed: Apr. 9, 2011

super easy and way delicous!!!!!!!! : )

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

lolololololol124

Reviewed: Apr. 2, 2011

I love that these cookies only take 35 minutes to bake! They are so fast and easy. I didn't have enough white sugar, so I had to mix in a bit of powdered sugar. Also, I didn't have any lemon zest and so just used a teaspoon of vanilla extract for extra flavor. I will definitely try this recipe again with different types of zests! :9

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

amylbri

Reviewed: Feb. 15, 2011

Nice flavor- verrry sweet! The meringue whips up very glossy and heavy with the high sugar content. The lemon is a wonderful touch that I will use next time, but I'll use a less sweet recipe... ~~TIPS~~~: Cook in lower third of oven for best rising, be certain that not a speck of yolk or fat is in the egg white bowl when whipping, let egg whites come to room temperature before beating (but separate eggs when cold).

Was this review helpful? [ YES ]
4 users found this review helpful