Reviewed: Sep. 25, 2009

These were great for my first time. I folded in chocolate chips and used Splenda instead of sugar.

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Reviewed: May 16, 2009

I love the crunch combined with airiness of meringues and I wanted to try a different recipe. These turned out well but I thought they were a little too sweet with the toffee chips in them. A bit less sugar in the egg whites would probably be better. They took longer than the suggested time to get crisp throughout. Nevertheless, I'm having a hard time restraining myself from continuing to eat these!

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Feb. 28, 2009

i love how light and airy these are. ive never had meringues before this recipe and at first i was a little freaked by the batter but they came out great! a tip for separating eggs, use a small strainer and a bowl underneath to catch the whites. just be careful you dont break the yolk! great recipe

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Katie1994

Cooking Level: Expert

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Reviewed: Dec. 9, 2008

These are good cookies to put in the blender, walk away, and check on now and then. I had to mix them for a long time before the whites got foamy enough and it got stiff enough. I also tried adding half the extract (I used peppermint) since the full amount was too strong for us. I added a nice flair by putting sprinkles on top before baking. After they came out of the oven they were a little gooey, so I just let them cool and they hardened right up! They're great crushed and on top of hot chocolate or coffee!

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HrCreuzi

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Reviewed: Apr. 5, 2007

A great recipe-quick and easy! Instead of toffee bits I used finely chopped almonds-yum! I also added a very small amount of red food coloring to make pale pink coloring for Easter. I then folded the mixture into a large plastic bag, clipped the corner and piped the cookies onto the sheet. Very attractive looking and great tasting!

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Kristin J

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2006

This was a fabulisso recipe! It so good! I used some mint extract, and pounded on some scotch mints to make mint bits. It was good. But I added half of the flavoring because by dipping my finger in and trying it with 1/2 a teaspoon of flavoring was to much. I used to much pink colouring and made hot pink mint kisses..oops! Overall a good recipe! - 1 problem I have to mention was that i had to leave them in all night. aftre 45 minutes they felt like rubber.

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Lisa M.

Cooking Level: Expert

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Reviewed: Dec. 24, 2002

quick and easy. we added 1/3 cup pecans throughout mixture and topped with pecans and powdered sugar. tasted great and did not have to wait on any refrigeration time (like most divinity recipes!)

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