I made them gluten free-1.5 cups gf baking flour and 3/4 cup fine white cornmeal-and they are great. even my husband who is fairly critical of healthy variations liked them a lot.

Reviewed On: Oct. 9, 2010

I'm giving the recipe 5 stars, but I made some changes and that would have made it less, if that was part of the original recipe...but, what I did was use the cornstarch. I'm always scared that custard won't set up, so I feel more comfortable with cornstarch. But it was a mistake to do so because it ended up a bit, just a bit, too tight. Most importantly, the meringue couldn't adhere to it very well, so it sort of slipped around on top, which wasn't very appealing. I think the flour would have had a better texture, something for the meringue to hold onto.

Reviewed On: Jun. 20, 2010

this recipe makes me feel like I can make french bread every weekend. The first batch was so good, I made another one right away for rolls. I also forgot to add more salt as recommended in the reviews so I added salt to warm water and used that to brush on top--no egg. turned out great! thanks for a great recipe!

Reviewed On: Feb. 6, 2010