Reviewed: Sep. 12, 2010

I have always been terrified by meringue's and swore I would never even attempt them but I couldn't bring myself to throw away spare egg whites so I thought I'd give this a go and I was amazed at how easy it was and so yummy! I can't wait to make another batch, this is definitely going on my list of gluten free sweet treats.

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7 users found this review helpful

Reviewer:

gremlinesque

Reviewed: Nov. 29, 2009

I have yet to make this but I am curious as to when you cut the star shapes. Do you roll it out and cut it obviously before baking? TIA

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17 users found this review helpful

Reviewer:

thedrval

Reviewed: May 18, 2009

I loved this recipe! And so did my class!

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3 users found this review helpful

Reviewer:

Emma

Reviewed: Feb. 9, 2009

I had the same problem with my Merengues not fluffing up until my mom (!) told me that letting the eggs warm up to room temperature (or close to it) makes all the difference. It works!

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57 users found this review helpful

Reviewer:

CindyLu

Reviewed: Dec. 5, 2007

I just tried making this recipe (with a few revisions to suit what I had on hand) and I also had the problem of the whites not stiffening up. I looked it up in an old family Betty Crocker cookbook- make sure the egg whites are at room temperature before starting. I used mine right out of the fridge, so I'm going to let it warm a bit and see if they'll whip up better.

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19 users found this review helpful

Reviewer:

Andrea B.

Cooking Level: Expert

Reviewed: Mar. 17, 2007

The group I made these for absolutely loved them. I thought they needed to be sweeter, and there was something about the texture that just did not appeal to me. I would make these again if requested, or pass on the recipe, but I myself was not too keen on them. (It's also a very expensive recipe to make with the high cost of almonds!)

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6 users found this review helpful

Reviewer:

Meg Champagne

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Mar. 15, 2007

My comment is "I don't know what I have done wrong". The egg white never whips into stiff form. It is just liquid. I cannot put it onto the baking sheet b/c it is all liquid like milk. I whipped that eggwhite for over 10 mins and my ears almost fell off (the electric blender was too loud) but it was still like egg white. I bet it will taste good if I can bake it because the mixture taste good.

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Reviewer:

ABSCHICK

Reviewed: Dec. 18, 2005

Hey what can I say, these are so yummie. It takes time to get it going, this is a recipie that you need to take slow and easy or you can get into a mess ( LOL ) I have also tried this recipie with pecans since I live in a town that over produces in pecans and it came out well (I just cooked the pecans in a butter and vanilla...yummie

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20 users found this review helpful