OK, having made similar recipes and LOVING that yummy sea foam goodness, I wanted to respond to those reviewers who said that they couldn't get peaks to form. VERY IMPORTANT: there can be NO fatty residue on any of your equipment, and not even a SPECK of yolk in your egg whites, or peaks won't form. The whites just won't fluff up is there is any fat whatsoever! And it's surprising how little fat it takes to ruin your meringue. So...be careful, wash your utensils (even if they're already clean) before you make this. You'll love it!
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OK, having made similar recipes and LOVING that yummy sea foam goodness, I wanted to respond...