Quick, easy, pretty, & tasty! Following advice of another reviewer, I brought eggs to room temp in warm water to speed the beating process (took me about 3-5 minutes in my dry climate). The first time I made these I piped the shapes from a ziplock bag (VERY messy); the second time I used a dessert decorating tool (not quite as messy but a little time consuming). At the end of the second attempt, I scooped up the last of the mixture with a spoon and plunked it on the cooking sheet -- and that shape was almost indistinguishable from those that took a lot more work. I put the meringues in the oven at 225 for an hour, then turned off the heat and let them sit all night. Perfect texture. Thanks for sharing this easy recipe!
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Quick, easy, pretty, & tasty! Following advice of another reviewer, I brought eggs to room...