I followed the recipe, using Equal 0 calorie sweetener instead of sugar and egg beaters. They turned out pretty good, but I will try adding cocoa or coffee granules next time.

These are awesome! Perfect for using leftover egg whites, and easy to make. Everyone at our family Easter loved how light and airy they were.

I made these the first time around with 1/2 cup sugar but I found them a bit too sweet so I decreased the sugar and added coffee grounds, cinnamon, and vanilla. They were beautifully speckled and a fun guilt-free treat!

I must be doing something wrong....I used Splenda also, a pinch of cream of tartar, and dusted them with baking cocoa and cinnamon.....baked them at 200 degrees for about 40 min....they crumble when you pick them up. I guess the sugar is what binds them so perhaps I must add a small amount of sugar. Has anyone else had this problem? I must say the crumbs are delicious and melt in your mouth, but what a mess!

LittoBubbo, you might want to get an oven thermometer and check the actual temp inside your oven against what you're setting it at. It sounds like you're baking them at WAY too high a temperature. 300º is a little high for any kind of meringue recipe to cook properly though. At a lower temp, the inside gets a chance to dry out before the outside browns or burns. Don't forget - egg whites and sugar both burn easily. If you like a chewy interior, go with the 300º and shorter baking time and know that the insides will be moist and chewy. If you like them cooked completely and prefer them crispy all the way through, go with 250º or so and bake longer and slower.

These turned out quite lovely! I used 3/8 cup of white granulated sugar and an 1/8 cup of brown sugar for a little extra flavour, but cut down the vanilla to half a teaspoon. Baked for 20 minutes instead of 35, as per other reviewers' comments that they started to brown too soon. I also sprinkled crushed chocolate chips on top for fun. Meringues as just so easy to make and tasty!

WILL SOMEONE PLEASE HELP ME? whenever i try to make these.. dey turn brown and dey burn on the bottom like crazy and are really undone inside.. and when i open the oven door they deflate and turn rock hard! someone PLEASE help me. ive been at it for three weeks and iVe gotten NO WHERE!

Fantastic. I love these but cannot bring myself to spend money on them in the store. But now I dont have to! 2 eggs made me about 35 small 'cookies'.

I used 1/3 cup powdered sugar and they turned out great. They were a little brown, but still tasted really good.

I didn't have any vanilla so I used lemon and they were still very delicious.

These are really good! Especially for low carb dieters!

Made with three egg whites, "Armando's Mexican Natural Vanilla," and 1/4 cup of "Splenda Sugar Blend," these mini meringues are reminiscent of the angel food candies that are in grocery stores at Christmas time. Delicious! Agreed, best to bake at a lower temperature (200-250) as they do brown quickly.

Perfect little clouds. I served them to my children for the Ascension of Our Lord.

i loved these except i made them at 250 degrees for 45 minutes and they were perfect!!!

so instead of sugar i used splenda, and insodoing lowered the calorie count per giant meringue (not mini at all!!) !! i wanted something sweet and crunchy for my new healthier regime, and these fit the bill. melt in your mouth and cotton candy like...i did add 1/4 tsp lemon zest and next time would put more, while probably halving the splenda because these were VERY sweet. i liked when the center was gooey AND when it solidified. who knew meringues were so easy?

These were very easy and lovely to eat! I dropped one of my last 2 eggs so I halved all ingredients and in typical AllRecipes fashion changed sugar to 2 tsp sweet n low and the extract to a generous dash of sugar free syrup. Made the mix into 3 huge meringues and baked it at 300 for 40, then 200 for another 10 mins and allowed them to cool in the oven. Fantastic!