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Mini Meringues

Reviewed: Feb. 14, 2014
Not sure what happened with my meringues. I followed the recipe using Splenda. The mixture was quite dry and the finished product was like sawdust. Not chewy or moist at all. Very disappointed. With all the great reviews, I suspect it was something I did. I've made meringues lots of times before and they turned out, but wanted to try a sugar free recipe to use with strawberries.
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Reviewed: Dec. 22, 2013
Talk about a forgiving recipe. My first batch was perfect. Brought the temp up to about 245, put in the fridge to set and wrapped pieces in parchment paper for neighbor gifts. The second batch didn't set up, too gooey, so took one of the suggestions and put it back in the pan, cooked it again, but too much--my thermometer fell into the mixture, so used the soft ball test, but not very good at gauging the soft ball stage and it cooked too long and it set up way too hard. So tried another suggestion and heated it very slowly in the microwave until just soft, poured it back in the pan with a quarter cup of half and half, stirred it well until the caramel mixture had melted and incorporated the cream, poured back into the parchment lined baking dish and the final result is perfect. Figured a last resort was caramel sauce, but since I had quite a few pecans in the candy, I preferred to have the caramels. Have rarely had success with candy, so was very pleased with the end result.
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Cocktail Meatballs

Reviewed: Dec. 13, 2013
Made this recipe and used frozen meatballs which I heated up in the oven. I added a couple of drops of orange oil to the sauce which added a really nice spark of citrus. I've added the orange oil to bottled barbeque sauce for brisket and always get compliments.
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