Reviewed: May 27, 2013

LittoBubbo I dont know what you were doing wrong! I found these very simple to make and delicious to eat!

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Reviewed: Feb. 13, 2013

I loved this recipe! I loved that on the outside it was crispy but chewy on the inside! A wonderful and easy lo-calorie dessert for valentines day! Maybe next time i will dip them in chocolate!

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gillian_carter

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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5 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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3 users 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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5 users found this review helpful

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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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5 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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7 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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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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10 users found this review helpful