Reviewed: Feb. 18, 2012

Turned out really good

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Reviewed: Dec. 25, 2011

This recipe worked a treat! I followed the recipe exactly, and the outcome was great. The meringue base was perfectly light, and crisp on the outside/chewy on the inside. Absolutely brilliant. I used CoolWhip instead of cream for the filling, and topped it with strawberries. A perfect dessert for our Christmas dinner!

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ILoveCliffRichard

Reviewed: Jul. 25, 2011

A gluten free dessert that was awesome. I definately would recommend!

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joyskitchen

Cooking Level: Intermediate

Living In: Annville, Pennsylvania, USA

Reviewed: Jul. 10, 2011

I really liked this. The first time i made it it came out perfect. I made it again just now and it still came out good but a bit lopsided and my hubby got regular whipping cream not heavy but all in all it was still good. I also used castor sugar not regular sugar,

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goldberrysusan

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Allen, Texas, USA

Reviewed: Jun. 29, 2011

light and fluffy! i also had alot of whip left so i suggest making less than the recipe says

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Magpie

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Reviewed: May 30, 2011

This was an impressive, easy dessert that made my Gluten Intolerant daughter very happy. I followed the recipe exactly as written and topped it with raspberries. It was light and rich at the same time. I don't know how that's possible, but it was.

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LOWA

Cooking Level: Intermediate

Reviewed: Apr. 21, 2011

Dear lord this stuff is amazing ! Spent what felt like an eternity hand beating (4) egg whites. I wasn't sure it was worth it until I finally tried it. It was. I ended up using cool whip because there was no way I could hand whip heavy cream after the whites. Topped with fresh strawberries and mangos. Everyone should try this.

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Sasha

Cooking Level: Beginning

Reviewed: Apr. 3, 2011

Very good. Pretty fullproof.

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jem2000

Reviewed: Jan. 26, 2011

I was going to pull out my pastry bag but got too lazy and made this free style. I am so glad I did. It looks beautiful in the free form. The only criticism I have with this recipe is that it is very, very sweet.

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Deb C

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Dec. 13, 2010

I had this at the home of a proffessor in New Zealand last month. they used a tsp of vinegar instead of lemon juice and used 4 egg whites and topped it with Kiwi. They baked it for at 350 for 15 minutes then 150 for 1 1/4 hours.

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