Comments on: Meringue Cookies

By: Sam

Sam — Fri, 22 Mar 2024 15:55:50 +0000

In reply to Joji.

I’m so glad you’ve enjoyed them so much! It’s hard to give you a time frame because it can really vary from kitchen to kitchen and even between batches. You really want to look for the visual cue of stiff peaks. You can see the proper consistency in the video if that helps. 🙂

By: Joji

Joji — Fri, 22 Mar 2024 03:03:12 +0000

This is my go to recipe. Can’t tell you how many times Ive made them and all the different extracts Ive used: lemon, violet, rose; all taste delicious. But just wondering cause sometimes I feel like I’m overmixing; others I feel I’m under mixing so once you start adding the sugar, how long more or less do you mix for?

By: Chrissy

Chrissy — Mon, 18 Mar 2024 22:47:15 +0000

Followed your easy directions and they turned out great! This first batch of ours might not look professional, but they sure tasted professional. My 12 year old son and I made these and your chocolate meringue recipe. We want to try almond extract next time (and will try your peppermint with crushed candy canes at Christmas!).

By: Rowena

Rowena — Fri, 15 Mar 2024 21:24:52 +0000

Adorable and delicious! I made them a pale pink and used a large star tip in a zip-lock bag. I haven’t done a lot of baking and was worried they would be too dry or too sticky. They were fantastic!

By: Katie

Katie — Fri, 15 Mar 2024 00:49:46 +0000

So good! They were surprisingly easy to make, and delicious! Thanks so much for sharing!

By: Jerri

Jerri — Mon, 11 Mar 2024 22:52:25 +0000

Delicious!! They didn’t turn out pretty (first attempt ever) but the taste and the texture were spot on ❤️

By: Sam

Sam — Tue, 05 Mar 2024 20:21:39 +0000

In reply to Ronda.

Hi Ronda! The batter starts to degrade so I don’t recommend it here. 🙁

By: Ronda

Ronda — Mon, 04 Mar 2024 23:05:41 +0000

Can you save some to bake later.maybe in the fridge?

By: Amy

Amy — Fri, 23 Feb 2024 02:18:53 +0000

In reply to Tonia.

First time making meringues and I added red food coloring and raspberry extract. Turned out great!!! Thank you for the easy to follow instructions and great ideas! I might just dip them in chocolate too like in ur article!!

By: Sam

Sam — Fri, 16 Feb 2024 15:29:18 +0000

In reply to Annette.

Hi Annette! It’s located right above the recipe card. If you have an ad blocker enabled it will prevent the video from playing. You can always find them on YouTube as well. 🙂

By: Annette

Annette — Fri, 16 Feb 2024 14:12:13 +0000

Where is the video for this recipe? I’m a Culinary Arts teacher and I’d like to use the video with my class.

By: Jennifer

Jennifer — Sun, 11 Feb 2024 00:34:30 +0000

We made these for my daughter’s French class project and they were amazing! The video was super helpful and appreciated! Well done!

By: Josh

Josh — Mon, 05 Feb 2024 02:16:39 +0000

Made them, loved them, simple, nothing more needed.

By: Sam

Sam — Mon, 29 Jan 2024 16:24:32 +0000

In reply to Laura.

Hi Laura! I am not familiar with granulated maple sugar so I can’t say for sure how it would work out. There is a conversion for using convection that you would want to research to alter the temperature on which you bake. If they are baking too fast the outsides could end up burned while the insides could still be under-done. 🙁

By: Kimberly

Kimberly — Sun, 28 Jan 2024 23:32:11 +0000

will make again.

By: Laura

Laura — Fri, 26 Jan 2024 09:13:41 +0000

These look wonderful! Wondering if I can substitute granulated maple sugar for the white sugar? It’s a dry product but may or may not be as dry as the white sugar. Also, we use the Convection choice on our oven and things seem to cook quicker than Bake, I don’t want to overcook them but not sure how to gage when to turn off oven then.

By: Sam

Sam — Sun, 21 Jan 2024 15:08:53 +0000

In reply to Dana Burke.

Hi Dana! I’m so glad you enjoyed the cookies so much! I actually have a chocolate meringue recipe you can use. 🙂

By: Dana Burke

Dana Burke — Fri, 19 Jan 2024 18:47:21 +0000

In reply to Juliana.

Love this recipe. It’s the best! How would suggest making chocolate meringues? Is that an exact for that flavor? Or do you adding cocoa powder?

By: Tonia

Tonia — Wed, 17 Jan 2024 06:26:15 +0000

In reply to Juliana.

after my second attempt I finally got it right! I love them light and airy and taste like marshmallows.
I had to cook mine 2 hrs 20 minutes. added sprinkles on top of mine and mini semi sweet chocolate kisses. going to melt some chocolate and dip then I’m candy cane crumbs. gonna try banana flavor with chocolate as well

By: Juliana

Juliana — Tue, 16 Jan 2024 01:44:53 +0000

Perfect results!

By: Nancy

Nancy — Sun, 07 Jan 2024 19:15:57 +0000

I’ve used your recipe for a couple of years now and have never had an issue. My young granddaughter and I make them every Christmas and they turn out beautifully. She is so patient adding the sugar slowly. 😀 I just read you don’t recommend using carton egg whites. Oops, I always have and haven’t had an issue….lucky I guess. I’ve also tried your chocolate meringues and loved them too. Thanks for sharing!

By: Sam

Sam — Sun, 31 Dec 2023 02:53:26 +0000

In reply to Alina.

Hi Alina! I typically pipe them so they are around 1.5 inches wide. If yours are a bit bigger, they make just take a little longer to bake. 🙂

By: Alina

Alina — Fri, 29 Dec 2023 04:24:58 +0000

I’m using this recipe and currently have them in the oven, I’m so excited! I hope they turn out well, I wasn’t sure how big to make them so I’m hoping they cook properly. How big would you recommend making them, just in case this doesn’t quite turn out and so I know for next time?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 26 Dec 2023 19:38:04 +0000

In reply to Noelle.

Hi Noelle! You can turn off the oven after the meringues have baked for 1 hour. Enjoy!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 26 Dec 2023 16:00:12 +0000

In reply to Meg McG.

Hi Meg! It definitely sounds like the dye could be the culprit here, unfortunately 😕 Was the meringue nice and stiff before you added it?