Reviewer:

Reviewed: Jul. 16, 2012

Weight Watchers delight! I also increased the amount of gelatin but kept everything else the same. Pretty, light, airy and sweet. Entire batch is 2 points on WW. Also made a second batch with PB2 (dehydrated peanut butter) instead of gelatin. oh yum. Entire batch 6 points using 4 TBL of PB2.

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1 user found this review helpful

Reviewer:

Pamnola

Reviewed: May 16, 2012

These are great, but VERY sweet! Because of this, I strongly recommend making them smaller than golf balls (you can always have more than one!). It seems like most of the negative reviews are from people who don't like Splenda (if you hate it and think it has an aftertaste, why make a recipe where it is an essential ingredient?) or people comparing them to traditional meringues made with sugar. I think we would probably all eat regular meringues instead if that was an option! However, for those of us limiting our sugar intake, these are amazing! BEST OF ALL? They're both sugar-free AND low-carb (something you aren't going to find in sugar-free cookies or candies at the grocery store).

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8 users found this review helpful

Reviewer:

THElizIScooking

Reviewed: May 7, 2012

I didn't care for the aftertaste of these. Hubby liked them though.

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2 users found this review helpful

Reviewer:

foodlover5

Cooking Level: Expert

Living In: Rice Lake, Wisconsin, USA

Reviewed: Apr. 28, 2012

WAY too much salt...would have been great without it or even with less salt. Will cut it back to a pinch next time...otherwise, interesting cookies.

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3 users found this review helpful

Reviewer:

Blitzen

Reviewed: Apr. 27, 2012

This was my first attempt at meringue cookies and I must say it was a lot easier than I thought it would be. The only thing is that I thought the after taste was for some reason on the salty side. Maybe a little less salt next time! ***Update- I made these cookies again and this time left out the salt completely. It did not change the structure of the cookie and eliminated the salty after taste mentioned previously. There still is the artificial sweetener after taste present but I can get past that (especially when I'm craving something sweet and watching my carbs)!

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5 users found this review helpful

Reviewer:

mrgmom

Reviewed: Apr. 3, 2012

Look really cool and great idea in theory - using lots of different colors & flavors, etc. But unfortunately, I did not care for the taste. Kind of like salty cotton candy.

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4 users found this review helpful

Reviewer:

Julie

Reviewed: Feb. 18, 2012

This is the first time I've tried sugar-free meringues, but I really liked them. I'm on a low carb diet and it is difficult to find something sweet and satisfying without giving in and sticking your whole head in a bag of chocolate chips. I used peach flavored sugar-free gelatin and otherwise followed the directions to the letter. The batter is super easy to make (good thing since it takes a while to get results!) and my kids even helped. Just make sure to check on these before the 1.5 hours is up BUT DON'T OPEN THE OVEN DOOR. JUST TURN ON THE LIGHT AND MAKE SURE THEY AREN'T GETTING TOO BROWN! Taste is yummy, as I don't get the aftertaste using the peach gelatin, and I will be making these many more times :)

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11 users found this review helpful

Reviewer:

One Chop Momma

Cooking Level: Expert

Home Town: Checotah, Oklahoma, USA

Living In: Kansas City, Missouri, USA

Reviewed: Feb. 11, 2012

I made them because I'm trying to watch my diet. I LOATH Splenda or ANY sugar substitute. I have never liked any of the sugar subs, but I tried it anyway. I will just use regualr old-fashioned sugar from now on!

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Reviewer:

Mouse381

Reviewed: Feb. 9, 2012

The texture of these cookies was really great. But I can't believe I'm the only one who couldn't stand the flavor. They tasted like nothing but that awful Splenda aftertaste. I guess if that doesn't bother you, you're in luck!

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2 users found this review helpful