Reviewer:

Dedra amato

Reviewed: Apr. 27, 2012

I have made these numerous times now and they are quite delicious. The only thing I do different is leave them in the oven for about 3 hours because we live in a very humid climate. They come out dry and light and fluffy as air. Thank you for the recipe, definitely a new favorite.

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Reviewer:

melodyf

Reviewed: Oct. 5, 2011

I wished this recipe said "Room temperature Eggs" because apparently, that will make the stiff peaks come better and faster. My beater was at it for a long while and i never really got the stiff peaks :( but i still baked them in the oven and they were delicious. just not as thick and puffy. they turned out more like flat pecan cookies. and i will leave them in the oven longer than the 50 minutes it called for. I'll definately be making these a lot.

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Reviewer:

GEMX2

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Reviewed: Nov. 22, 2010

Made a test batch tonight. Didnt have pecans, but used slivered almond, and french vanilla. They are to DIE for!! I didnt want to break out the mixer so did them by hand. pff that one egg is a lot of work. But oh so worth it. Gave one to my husband. His face while eating it looked like he was having a flash back to being a kid. Thanks for sharing this one is a keeper.

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Reviewer:

Melynda

Reviewed: Mar. 31, 2009

Was looking for a way to use the egg whites left over from making pie filling. Hate Waste! Found this and was just what I had in mind. Was very different, the brown sugar was the key to the next level. Easy, BUT watch to make sure you bake long enough, 60 minutes PLUS. Otherwise they are sticky and soft, impossible to even get off the parchment, you know they need more baking time! Had to put one sheet back in oven for additional time, but no problem, another 10 minutes they were super! Will be a standard issue for leftover egg whites in my kitchen! Thanks!

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Reviewer:

Lindsey146

Reviewed: Dec. 21, 2006

These cookies taste wonderful! They literally melt in your mouth. Be prepared to make multiple batches! But make sure you bake them long enough, closer to 60 minutes than 50. Also,I used parchment paper lined sheets instead of greased ones. They released wonderfully.

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28 users found this review helpful