Reviewed: Jun. 30, 2009

very yummy! I tried my first batch of these never making any kind of meringue before, and ended up not beating the eggs enough and they didn't turn out so well, that was my fault. However, tried again and made them perfectly! I just made vanilla ones and they were gone by the next day! Now I made a THIRD batch (all within 24 hours by the way...) and made half vanilla, then after I took half away and into a ziploc baggie, I added a small (1/2 tsp or so) of Hershey's cocoa powder unsweetened to the remaining vanilla batch and then put that in a ziploc baggie also, cut the tips off both bags and piped them onto seperate baking sheets and cooked at 250* for about 30 minutes. they're heavenly. :) thanks so much, will make these quite often since they are super easy and I usually have the ingredients on hand.

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Lindsey

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Reviewed: Jun. 14, 2009

i love these cookies. not only are they delicious, but they are so easy to make and to experiment with. i made a nutmeg/cinnamon batch that was very good. mocha powder however will kill the fluffiness. maybe i need to mix it in slower next time, but it deflated the eggs very quickly. otherwise, great recipe. i love how quick and easy it is.

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cookbrooke

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Reviewed: Mar. 29, 2009

yummy. They are a cross between sweet popcorn and cotton candy. Easy to make and can't wait to try different flavors. I used Splenda for the sweetener and cut down the temp a bit. Great for low carb sweet.

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SMLakeFoodLover

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Reviewed: Jan. 10, 2009

Not bad! South Beachin' it and needing something sweet. This was very surprising. I turned the heat down (250) and they didn't burn. I am not a big fan of Splenda, but beggars cannot be choosers. Good sweet fix without the guilt.

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MRSLAURIE84

Cooking Level: Intermediate

Home Town: Linton, Indiana, USA

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Reviewed: Jul. 8, 2008

I followed the recipe, using Equal 0 calorie sweetener instead of sugar and egg beaters. They turned out like marshmallows. It was probably my fault because I used egg beaters.

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Cook4U

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2008

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.

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ChristinaTheMouse

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: New York, New York, USA

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Reviewed: Mar. 23, 2008

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!

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Erika Cole

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Reviewed: Feb. 29, 2008

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!

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savories

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Reviewed: Feb. 13, 2008

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.

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SUSIE

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Reviewed: Dec. 10, 2007

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!

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Juliana

Cooking Level: Intermediate

Home Town: Markham, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Nov. 4, 2007

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!

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LittoBubbo

Cooking Level: Beginning

Home Town: San Francisco, California, USA

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Reviewed: Oct. 7, 2007

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'.

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amandamichigan

Cooking Level: Expert

Home Town: Bay Point, California, USA

Living In: Lathrop, California, USA

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Reviewed: Aug. 31, 2007

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

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Molly

Cooking Level: Intermediate

Living In: Forestville, California, USA

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Reviewed: Aug. 15, 2007

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

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Sarah

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Reviewed: Jul. 16, 2007

These are really good! Especially for low carb dieters!

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~l.i.s.a~

Cooking Level: Intermediate

Home Town: Evergreen, Colorado, USA

Living In: Danville, Virginia, USA

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Reviewed: Jun. 4, 2007

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.

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Mad-City Slicker

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: May 17, 2007

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

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Mary Ann

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Lockport, New York, USA

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Reviewed: Apr. 3, 2007

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

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IGGS

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Reviewed: Feb. 14, 2007

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?

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OSHUNS

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Reviewed: Nov. 18, 2006

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!

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