the flavor is great. however, i did as a reviewer suggested and used splenda. my meringues fell (i've made meringues from different recipes a number of times before and never once had that problem) and, from what i can find on the internet, meringues often fall because the sugar isn't properly incorporated - so i'm assuming it was the splenda.
EDIT- made them again and they came out fine with regular sugar. also, if anyone has problems like TXCUTIE920, humidity can be an issue when making meringues. if it is raining or humid, baking meringue(s) may collapse. if the problem is in getting the whites stiff, any trace of water in the bowl or traces of yolk from separating the eggs can prevent the whites from stiffening adequately. supposedly pasteurized whites (the carton kind) aren't suitable for meringue (or so says the package on mine), but they whipped up just fine for me - slightly less stiff than normal whites but not so much so that it was a problem. oh, and, if you're not using an electric mixer of some kind, that might be the problem. i can't imagine whipping whites by hand the way my mixer does on maximum speed.
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the flavor is great. however, i did as a reviewer suggested and used splenda. my meringues...