Reviewed: Dec. 4, 2009

I too had the problem with my syrup being too thick to pour and consequently had the small almost tapioca like lumps. Any suggestsions as to what I'm doing wrong?

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Reviewer:

Teri

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Reviewed: Feb. 16, 2008

This is the best meringue recipe I have found. It is very easy to make and consistently comes out beautifully. The only remark I have, is that the recipe might be confusing to some in that the description of the cornstarch/sugar/water mixture should come out like a very thick paste--Much like the white paste used by school children

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Susan

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Reviewed: Dec. 21, 2007

I gave this recipe a 2 for sending cooks down the wrong path. You are not looking for your corn starch, water, and sugar to turn into a clear 'syrup'. You are looking for a 'gel' instead. Make sure your mixer is on high when adding the 'gel' in. If you see the consistency get soupy, that means your 'gel' was not thick enough. Apply your 'gel' liberally into your whipped egg whites to keep the airy peaks. Make sure also to whip your egg whites away from your oven and do not try to do a meringue in high humidity or foggy days unless you want soupy results.

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Reviewer:

TasteKing

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: Summit, Mississippi, USA

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Reviewed: Aug. 31, 2007

I am an avid baker but could never master meringue until this recipe my pie was superb. Thank you!

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mrs.m

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Reviewed: Jun. 5, 2007

I used this meringue to make nests. Baked them at 350 for 20 minutes...turned it down to the lowest warm overnight. They turned out really dry and perfect for topping with pudding and fresh fruit. I would probably add a Tbsp more sugar if making nests again.

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jrs1218

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Reviewed: May 18, 2007

The best meringue I ever made. Next time I may drop off a little sugar but love the way it held together and the taste was perfect on a banana cream pie.

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Carl

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Reviewed: May 17, 2007

I dont know If I jus cooked them wrong but my cookies came out kind of burned and gooey

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taztaz

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Reviewed: Jan. 23, 2007

Don't know what I did wrong. My "syrup" was thick with no possibility of pouring. I added it in and it did not disperse into the egg white mix, so I ended up with countless tiny lumps-like poorly made gravy. I've looked so long for a great meringue recipe, so will try it again with my next lemon pie. Any hints on what I did wrong would be appreciated.

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Tammy

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Reviewed: Apr. 24, 2006

This was easy and very yummy. Not weepy at all

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Jody

Cooking Level: Expert

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Reviewed: Jan. 22, 2005

This is the yummiest, easiest, meringue recipe. I put it on "grandmas lemon meringue pie" It tasted and looked beautiful. this is the only meringue i have ever had turn out on a lemon pie. I highly recommend this recipe!!!!!

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Reviewer:

JKERNS81

Cooking Level: Intermediate

Home Town: Scholls, Oregon, USA

Living In: Queen Creek, Arizona, USA

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Reviewed: Nov. 30, 2004

I have never made meringue that satisfied me as best as this one did. it was perfect. did not shrink, get thin, run or disappear, plus it cut without pulling off of the pie. i will use this recipe from now on. thanks, you made my long time waiting for the perfect recipe worth it.

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