Reviewed: Oct. 22, 2009

These were delectable. I filled them with just frozen raspberries and topped with reddi whip. Yum!!!! Only thing is to make sure they cook long enough or they will be chewy in the thickest part.

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Reviewer:

Katie

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Reviewed: Jan. 12, 2009

This was just what I was looking for, a basic recipe for basic meringue shells. They're easy and fun to make, and hold their shape well to piping--so pretty! I filled mine with "Easy,Eggless Strawberry Ice Cream," also from this site, and garnished them with chocolate syrup and fresh strawberries. Gorgeous and delicious. The only criticism I have with these is for myself, for making these on a humid day--meringues don't like that--they get a little chewey if not eaten almost immediately, so these are best made on a "dry" day!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jan. 6, 2008

These were really good, but I think the recipe yield should be for 6 smaller cups rather than 4 bigger ones. I used strawberries and blueberries and dusted them with confectioners' sugar. Definitely don't sweeten the cream - the meringue gives all the sweetness you need! :o)

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5 users found this review helpful

Reviewer:

Sarah

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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Reviewed: Dec. 21, 2007

This is the classic recipe for meringue cups. I tried piping the meringues using a plastic bag with the corner cut off, but if you don't want a mess, don't try this at home! Judy's method of shaping the cups with a spoon is perfect. The meringue mixture easily holds up to being pushed around and is very easily shaped into cups. A couple of minor changes: next time I will make smaller cups and will make the whipped cream less sweet. Thanks for a great recipe.

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6 users found this review helpful