Reviewed: Aug. 4, 2011

I'm sure this is a great recipe, but I think something went horribly wrong with mine. It's a very liquid-y texture, no firmness at all. I tried everything to fix it, but nothing helped. So, I'm just gonna bake it all and see what happens.

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2 users found this review helpful

Reviewer:

studentcook

Reviewed: May 30, 2011

I'm addicted! Very quick and easy to make. I even tried them with a splash of absinthe. Nom Nom Nom!

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1 user found this review helpful

Reviewer:

WillowRose

Reviewed: May 28, 2011

Only tried this using Splenda instead of sugar---don't! These turned out terribly with Splenda. Too sweet and awful texture.

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1 user found this review helpful

Reviewer:

mhooimeyer

Reviewed: May 12, 2011

Followed the recipe and these turned out just as to be expected. One of my daughters is a huge meringue fan and she nearly ate the whole batch herself.

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3 users found this review helpful

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jul. 26, 2010

I was so worried about how these would turn out. They came out great! A very good treat to satisfy a sweet tooth without the guilt

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4 users found this review helpful

Reviewer:

Brittany

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Living In: Berwick, Pennsylvania, USA

Reviewed: Apr. 24, 2010

The meringues were super, super light when you bite into them, but then they get extremely hard as you chew them. They were almost falling apart as you picked them up. They also looked crumbly on the pan, rather than beautiful and smooth. I'm pretty sure i did everything right, except i put them on tin foil instead of parchment paper.

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5 users found this review helpful

Reviewer:

Carolynw99

Reviewed: Feb. 22, 2010

These are very good! I have a similar recipe that instructs to preheat the oven to about 200, put the sheet in and then turn off the oven - leave overnight to dry out. If you don't want much color on the meringues, or want to be sure to have a dry center, you may want to try this. Thanks for the recipe!

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6 users found this review helpful

Reviewer:

violingirl

Reviewed: Nov. 24, 2009

Made these cocoa flavoured with left-over egg whites. Yummy!!! Thank you for sharing

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3 users found this review helpful

Reviewer:

love to cook

Cooking Level: Expert

Living In: Dublin, County Dublin, Ireland

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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Reviewer:

Lindsey

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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3 users found this review helpful