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|Calories230Calories from Fat4.5|
|% DAILY VALUE|
|Calories from Fat4.5|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Lauree H. a year ago
Excellent.... I first made them for SUPERBOWL with Patriot sprinkles....I can’t seem to make them fast enough!
Sheri-berri a year ago
I made these on Christmas Eve to take to my family Christmas lunch on Christmas Day. They turned out amazing!!! I will be making these whenever I get the chance
Iggie Manuel a year ago
They are easy to make... only problem I had was putting the meringue into the piping bag... SERIOUSLY simple and can’t wait for it to pop out of the oven
Erinna a year ago
These are fabulous and fun to do with kids
Sandy a year ago
I used a stainless steel bowl and it worked great. They came out light and fluffy. I learned that it is better to make the sizes uniform. The smaller ones were dried inside and delicious. The larger ones were a little bit more like marshmallow inside and were delicious. Easy recipe and overall, they were delicious!
Buffy B. a year ago
I have been making meringues for years the big issues are: 1. You must have impeccably clean and grease free bowls, measuring tools, beaters and spatulas. I wash mine in Dawn and rinse with the hottest water possible. Use brown paper bags or parchment to cook them on in your pan. Silicone mats are iffy. 2. Your egg whites must be at room temperature. And it helps that you kitchen is warmer too. 3. Weather is a big factor. If humidity is high the whites are harder to whip to stiff or not at all. 4. Liquid flavorings are oil with alcohol base. Alcohol evaporated leaving you flavoring more oily and there goes your peaks. I use dry vanilla, wintergreen and spearmint. 5. Sometimes you do everything thing right and the whites are slightly less than stiff. I have found that wrapping the bottom of my bowl on my Kitchen aide mixer with hot damp towels can warm the whites more and I get stiff peaks. Not enough to cook!. 3a. Add sugar very slowly and make sure to mix until glossy.
FlyFoodLover a year ago
To the person who said they couldn't get it stiff after beating a long time...if you have any kind of grease at all in your dish it will not work...make sure you're using a glass dish, not a plastic one. I had that issue once and finally figured out that's what I'd done.
Cindy Smaggus a year ago
These were Everyone's favourite last year, so I'll be making them every year! Thank you!
Ferguson 2 years ago
Delicious! Addictive! Im going to try different colors and flavors.
Christina Hanks 2 years ago
I’ll try a different recipe. I couldn’t get stiff peaks after adding sugar and vanilla even after beating it to death.
Joanna 2 years ago
Excellent, loved the crispy melt!
Cailey Jablonski 2 years ago
Amazing, didn’t get as stiff as I would’ve liked after mixing for an obnoxiously long time but everyone loved them. I’m making them again now!
Sarah Nieto 2 years ago
It’s hard to tell when they are done before a bit of browning occurs.