I liked the syrup but it was a bit too bitter. We tried it in milk and it was still too bitter for everyone in my family. I added an extra 1/2 c of sugar and it was just right.

Reviewed On: Mar. 9, 2011

This was fabulous! I made it for a large group today and they all loved it. I basically tripled the recipe but I used 2 English cukes (they were huge), about 4 cups of O.J., 2 jalapeno peppers, 1 each of yellow, red and orange bell peppers, 1 small red onion, and cilantro. The ingredients were the same but I adjusted the amounts a bit for the larger recipe. I also let it sit overnight and it was good advice. It mellowed a lot. The taste was wonderful and refreshing and it's now in my favorite recipes folder. Try this one. You really can't describe the flavor.

Reviewed On: May 25, 2009

LittoBubbo, you might want to get an oven thermometer and check the actual temp inside your oven against what you're setting it at. It sounds like you're baking them at WAY too high a temperature. 300º is a little high for any kind of meringue recipe to cook properly though. At a lower temp, the inside gets a chance to dry out before the outside browns or burns. Don't forget - egg whites and sugar both burn easily. If you like a chewy interior, go with the 300º and shorter baking time and know that the insides will be moist and chewy. If you like them cooked completely and prefer them crispy all the way through, go with 250º or so and bake longer and slower.

Reviewed On: Feb. 13, 2008