Reviewed: Apr. 1, 2012

Delicious! This came out really well. My only challenge was trying to get the 'cups' to make reasonable shapes. they wanted to stick to my spoon and had lots of peaks. I took these to my Bible study and everyone loved it!

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1 user found this review helpful

Reviewer:

Esther

Reviewed: Jan. 10, 2012

These look scrumptious, can't wait to try them!

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2 users found this review helpful

Reviewer:

Sugarless Baker

Cooking Level: Expert

Reviewed: Sep. 11, 2011

These are wonderful and perfectly simple. I believe the fewer ingredients the better in meringues. How chewy or crunchy they are really varies in oven to oven so getting the perfect consistency can take some trial and error....when in doubt, I just check them and stick them back in for an hour at a super low heat. They have always been a hit!

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5 users found this review helpful

Reviewer:

Pieeater

Reviewed: Aug. 6, 2011

Really good but reallly sweet. Enjoyed very much.

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6 users found this review helpful

Reviewer:

suezq_14

Reviewed: May 12, 2011

These turned out perfectly. I followed the recipe, piping the meringue onto the baking sheet to make it a little nicer looking. The meringues baked nicely, and were crunchy on the outside and chewy on the inside, just like we like them. The addition of the whipped cream and strawberries made for a nice spring dessert.

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6 users found this review helpful

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Feb. 14, 2011

I was going to rate these a 3 but the reason these didn't turn out may be my fault, but I will never know. This is why I decided to rate this a 4. I added some strawberry flavoring to my mixture which I believe messed up the recipe. maybe I added too much liquid - my meringues tasted awesome, but they were very chewy and never got 'dry' or hard like they should. I also wasn't thinking straight and put all of the ingredients in the bowl before beating - doh! But I still got it to come to a stiff peak & it looked like it should've to me, i've made this type of thing before! Anyway, wasn't successful for me, but was probably my own fault. :)

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9 users found this review helpful

Reviewer:

Passion4food

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 12, 2011

I made the meringue cups as directed except, to cut down on the fat, I used a box of white chocolate instant pudding mix and prepared it with skim milk. I substituted this for the whipped cream- which I'm sure IS delicious if you aren't watching your fat intake. It would also be delicious with a drizzle of chocolate over the top of the strawberries.

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8 users found this review helpful

Reviewer:

eloumush

Cooking Level: Expert

Reviewed: Nov. 1, 2010

These came out beautifully. 2 tips: 1st, use wax paper. With this low oven temp, it doesn't scorch, and it costs 1/4 of what parchment does. 2nd, try these filled with pumpkin mousse instead of strawberries this thanksgiving. Mm!

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18 users found this review helpful

Reviewer:

A. Gies

Cooking Level: Intermediate

Home Town: High Point, North Carolina, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Sep. 25, 2010

brilliant!!!definately recommend,i made no changes!

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8 users found this review helpful

Reviewer:

hijaab

Home Town: Bedford, Bedfordshire, England, U.K.

Reviewed: Aug. 23, 2010

My mom showed me how to make these as a kid and I've made them a couple of times since using that same recipe. This one is similar, but yielded better results for me. I added a bit of vanilla and almost extract towards the end of mixing. Great results. Thanks!

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7 users found this review helpful