Reviewed: Feb. 12, 2012

SO GOOD!!! I can't believe how good these are!! My husband loved them and he's not a big fan of meringues! These will be made over and over and over. I did double the vanilla, just personal taste.

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Reviewer:

tigerface

Reviewed: Dec. 12, 2011

I used one half the amount of pecans, chopped, and it was a lot! Very chewy and delicious, I couldn't stop eating them. I want to try this recipe with even less nuts and see how it works. Thank you!

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Reviewer:

alwaysbetty

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Cooking Level: Intermediate

Reviewed: Apr. 25, 2011

I had to make flourless cookies for passover and found these to be a delicious hit that was much tastier than your plain old meringue cookies. The pecans were a nice touch as well as the use of brown sugar. I tried the recipe without any changes and it was lovely on its own and when I made them the second time, I added maple syrup and both times were yummy! Nice cookie to make for a cookie exchange too!

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Reviewer:

michelle_dimsum

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Nov. 26, 2010

These were the best meringues I've ever had! I love Meringues and have made them a lot of times, but these were nutty and crunchy goodness. These are one of my favorite cookies ever. They were gone in ten minutes. I can't wait to make them again!

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Reviewer:

a11baker

Reviewed: Nov. 17, 2010

They weren't the prettiest thing I've ever seen but the taste was so heavenly. Not hard to make, just make sure its not raining outside or they won't set right because of the moisture in the air. One of my new favorites

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Reviewer:

QTSunDoll

Cooking Level: Expert

Home Town: Modesto, California, USA

Living In: Emeryville, California, USA

Reviewed: Oct. 19, 2010

Just wolfed down my first two. I think I almost did everything you could possibly do wrong- and these still managed to come out good! :) I used dark brown Demura sugar- wrong. So, there was still 'grit" in the mix. I was nervous to overbeat the whites however, cause they were already pretty stiff. So I thought, Oh well, grainy meringue! I put them on 2 separate baking pans- both were stoneware with parchment paper ontop. I switched them from one rake to the other halfway thru. Left them in the oven turned off more than a half hour, cause I had to go pick up my son from school. All this, and the outside was kinda a crunchy, crust like texture. then the inside just was nutty, yummy, and melt in your mouthy.. I can't wait to share these with family and friends! Great recipe!!

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Reviewer:

krystalfraser

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

Reviewed: Aug. 9, 2010

These are delicious, it's hard to stop with one or two...I made these for my mother-in-law who can't eat flour, but have to stop eating them or there will be nothing to take to her tomorrow.

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Reviewer:

SJCOLS

Home Town: Miami, Florida, USA

Living In: Columbus, Georgia, USA

Reviewed: May 31, 2010

Excellent! Hubby and I couldn't stop eating them. As a gluten free girl, I'm always looking for cookies I can make AND eat, and these are perfect! A++

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Reviewer:

Jenniferanne23

Reviewed: Jan. 3, 2010

Delicious! ** There are a few helpful tips I found to make your egg whites/meringue perfect. 1. Make sure all mixing tools are impeccably clean and dry before starting. 2. Cold eggs separate more easily, but the ideal temp. for whipping eggs whites is room temp. 3. Keep yolks out of the whites as even a tiny amount of fat or yolk will ruin your meringue. 4. Add sugar to your whites gradually - a few spoonfulls at a time. 5. To test and make sure the sugar is dissolved into your egg whites: Rub a little of the beaten whites between your fingers - if the mixture feels gritty, the sugar is not completely dissolved. Beat in short increments until the whites are completely smooth. ** I roughly chopped my pecans which made each bite of these lovely little clouds even more heavenly! Thanks for this recipe, Joe! NOTE: another reviewer mentioned not being able to use a hand mixer to achieve stiff peaks - this is not true. You can not only use a hand mixer, but also whip by hand! I've done both. It just takes some patience.

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Reviewer:

Kathleen

Cooking Level: Intermediate

Reviewed: Dec. 27, 2009

For a lower calorie version, try replacing the brown sugar with the Splenda Brown Sugar for Baking. Also, try adding cinnamon or nutmeg. Tasting them you'd never know just how simple they actually were to make!

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