Reviewed: Oct. 14, 2009

My grandmother's were the best so tonight I attempted making them. I wanted cookies and had no butter in the house sounds perfect. They weren't like grandma's. My daughter complained the house smelled eggy and her facial expression to the first bite were disappointing. It's a fail for me!

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mommyfor2

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Reviewed: Sep. 5, 2009

Excellent recipe! I added a teaspoon ReaLemon lemon juice. Delectable must-have for parties!

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.

Cooking Level: Professional

Home Town: Bartlesville, Oklahoma, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 24, 2009

Way too sweet and stuck to the parchment paper--should have stayed with my old Betty Crocker cookbook recipe

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JEANVIC1

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Reviewed: May 31, 2009

This recipe was very very good! It made around 40 for me. I also used mini choco. chips and found that a whole cup was too many for the standard recipe. After being in the oven 20 min at 300 I just turned it off and they were perfectly cooked! Clean up was so easy just put hot soapy water in your bowl and wait around 2 min. When you pour it all out all the goup is gone! I will definitly make this recipe again and again!

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stargirl342

Cooking Level: Intermediate

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Reviewed: May 30, 2009

If you do not have parchment paper, you can use plain brown paper cut out of grocery bags. Also, mini chips work best.

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Kitchen Harpy

Cooking Level: Expert

Home Town: Windsor, Connecticut, USA

Living In: Portland, Oregon, USA

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Reviewed: May 3, 2009

Please note that you should beat the egg whites on a high speed!! This is probably obvious to most people ...

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acl71

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Reviewed: Apr. 11, 2009

I made these once when I was 14 for home ec. and they were a big hit. Tried this recipie for easter and I don't think they will make it till then! My picky eaters are gobbling them down as I type. Good thing they are so easy because I think I will have to make more!

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CookingGoddess

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Reviewed: Feb. 7, 2009

ummm ummm good! i added mint chocoloate chips to mine and they were delicious!

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janetm9

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Reviewed: Feb. 2, 2009

mmmmmmmmmmmm!!!!!!!! the best!

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Je

Cooking Level: Beginning

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Reviewed: Dec. 8, 2008

Any suggestions?? I beat the out of these cookies & could not get stiff peaks.

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staindstrait

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Reviewed: Nov. 30, 2008

These are good. I should've beat them a little longer, and it is taking the "sit in the warm oven for overnight" note, cause they have too much of a moist middle, which is not as dry as they are supposed to be.

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RHONLYNN

Cooking Level: Intermediate

Living In: Independence, Missouri, USA

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Reviewed: Nov. 26, 2008

Great recipe! I also had to cook mine a little longer (35ish minutes), but maybe I made them too large? I love meringue cookie recipes that allow me to make more than one batch in a night rather than having to wait a long time in the oven, so I was pleased with this one! :o)

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CAROLYN81

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Reviewed: Aug. 29, 2008

A standard meringue cookie recipe, with pretty good results. I did turn off the oven and leave the cookies in the oven for another hour or so, until they were crispy all the way through. They were a little sweet, but that's how I like them, so it worked out.

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potatokat7

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2008

I made these for a friend who had been asking for them for a long time. They turned out great, although I thought they were a little too sweet, but she said they were exactly like she remembered having as a kid, so a big thumbs up!!

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HONEYBUNCHES

Cooking Level: Expert

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Reviewed: Jul. 14, 2008

This is the exact recipe I've been using since 7th grade taught to me by a teacher in the late 60's. We were told we could use brown paper bags cut to the size of the cookie sheet. These are cookies that should be made very small about 1/2 tsp of batter, they will cook up great at 325 for 25 mins. This is a recipe I wouldn't give up for anything and always get great comments as well as people who want it. Always been happy to share it. It has served me well over these 40+ year. ENJOY

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shay

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Reviewed: Mar. 16, 2008

I've never had a meringue before so im not sure if I made these right. I followed the directions to a T and in the end the middles were still soft after 35 minutes of baking. I added cherry flavored kool-aid mix, the kind that you just add water to, to the batter for color and flavor. They taste okay, but these remind me too much of marshmallows to enjoy them. I will have to buy a meringue next time I go to the store to compare.

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Jordan Tacke

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Reviewed: Mar. 9, 2008

i had never made meringues before and had great luck! these are very good!

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veronica

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Reviewed: Jan. 18, 2008

If you have trouble making you meringues work,its usually grease on your utensils. To fix this rub lemon juice all over them,and always use a metal bowl.you don't even need to clean the lemon juice off.quick and easy :)

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finola

Cooking Level: Expert

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Reviewed: Jan. 17, 2008

Not too bad, the ones i got from a local bakery were better but these all and all were not bad. I will use the recipe again a tweek it to my liking. Thanks for sharing!

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Lisa D

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Jan. 1, 2007

There are so many versions of this cookie. The trick to avoid the chewy center is to turn the oven off and keep them in the oven for a couple of more hours. These are also called "overnght cookies" because you can preheat the oven at 350 deg., then shut it off, put in the cookies, and keep them in overnight. I sprayed my cookie sheets with generic pam and they slid off.

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