I made these because I had 3 egg whites left over from something else (and it looked good too). I would make this again, but cut back on the sugar. These are way too sweet for my taste. To do this I'd probably use bittersweet chocolate as well as cut back on the sugar in the meringue. This next comment may be my error: I had trouble getting the stiff peaks and ended out adding more cream of tartar as well as about 2 Tbs of meringue powder. I usually don't have trouble with this, but it's possible there was a little egg yolk in the whites, which would have made a difference. I would also say that I left them (covered) on the table for a couple hours and came home and they were starting to melt a bit - I'm in Miami, but it's just 70 degrees out. Because of this I put them in the fridge and they've been there for over a day and they're just fine - the meringues are still crispy. I have a hunch they could be frozen too, but I haven't tried that yet. If they weren't so sweet I would have given them a 5.
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I made these because I had 3 egg whites left over from something else (and it looked good...