Reviewed: Dec. 14, 2011

I have had a similar recipe that ws lost many years ago. Then I found this one and it is just as wonderful, if not better, than the original one that I had. Takes food coloring really well. I have also used chocolte chips, mini's seem to worki the best, as well as butterscotch and with an assortment of finely chopped nuts. ALL have turned out quite well and greatly enjoyed by all who have received them during the holidays.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Holly

Reviewed: Dec. 13, 2011

Here are some of the mistakes I made: 1) don't used the 225 degree oven for an hour and a half, It took me 3 tries to get the oven temp adjusted so they wouldn't burn and be soggy in the middle, I used 175 for 1 hour 15 minutes with a 15 minute cool down. (my cookies were about the size of a vanilla wafer (bit size basically) and this worked perfectly) 2) Don't use aluminum foil, parchment paper worked much better 3) Don't add more than 1/4 teaspoon of any coloring or flavoring, without fail it made the batter runny and I could not pipe the pretty "swirls" like there are in so many of the pictures, of course if your just going to spoon it onto the baking sheet then this won't be a big problem for you but it was for me. Overall, I give this recipe 2 stars because it took me 3 batches to make the proper adjustments and the cooking temperature was way off

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Mrs.Gariner

Cooking Level: Intermediate

Home Town: Westminster, Colorado, USA

Reviewed: Dec. 13, 2011

Very easy to make..despite my pipping fiasco. I tried using a pipping bag but found it oh so difficult to get the merinque inside the bag. Though I doubled the recipe, I lost a bit of the batter due to the mess. I ultimately ended up using a spoon - which is a tad more difficult in trying to make them uniformly attractive. I will try again with a large plastic bag (so I can seal up the batter) and snip a corner. I used a touch of red food coloring to give a candy cane swipe of color thoughout the cookie - very pretty with the dusting of crushed candy canes. I may try to add a touch of green food coloring next time (w/ the red).

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

sockmonkey

Cooking Level: Expert

Reviewed: Dec. 10, 2011

The recipe/directions alone I would probably give 3 stars. With just adding about 1/4 tsp. of peppermint extract I would give them 4 stars. Also, the meringues can be much prettier by just piping them through a baggie. Nothing to difficult. I used Andes peppermint baking chips that I had on hand instead of candy canes, and I added just a couple drops of green food coloring. That turned out fine.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

lovetobake

Reviewed: Dec. 10, 2011

I made these today and they turned out delicious. However they were barely starting to brown after only 1/2 an hour... so I turned my oven down to 170 and that seemed to solve the problem. They also weren't the prettiest, partially my fault, I was having issues with my piping bag, and the spoon drop wasn't working too well either. They are very tasty though and I will be making more and trying to pipe them differently. Thanks for sharing such a sweet and simple recipe! I didn't change a thing except the baking temp.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Ashley

Reviewed: Dec. 5, 2011

I have never made meringues before and these came out GREAT! They just melt in your mouth. They are so easy to make. I will def. be making these again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Marissa

Cooking Level: Intermediate

Reviewed: Dec. 5, 2011

I put two red stripes in the bag using past food color. They turned out very pretty... :)

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

lorlak

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Gainesville, Georgia, USA

Reviewed: Dec. 3, 2011

I added a little red food colouring, peppermint essence and stirred in some of the crushed candy cane to the egg white just before spooning onto cookie sheet. Just as well they are fat free because they are just addictive.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KimB

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Dec. 1, 2011

Great option for leftover egg whites. I added 1/8 tsp. of peppermint extract and didn't add the candy. Everybody loved them. So easy to make. I will make these a lot.

Was this review helpful? [ YES ]
1 user found this review helpful