About this recipe: Want the incomparable texture of meringues found in French patisseries? This is your recipe.
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Thank you for this recipe. Some of my meringues were perfect; most of them split and foamed at the cracks. Can you kindly suggest why? Did I over-whip the egg whites? Also, 3 hours seemed like an inordinate amount of time - was that so they would be crisp all the way through (if I wanted them gooey inside, would I just cook for about half the time? Would appreciate your suggestions. - 03 May 2013
There are two types of meringue; soft and hard. The difference between the two is the amount of sugar added to the egg whites. Soft meringue is made with only a small amount of sugar and is used as a topping for pies and cakes. The more sugar in the recipe the crisper the cookie will be. If you cut too far back on the sugar the cookies will be more like marshmallows. Hope this helps clear up the sugar debate. - 13 Dec 2005 (Review from Allrecipes US | Canada)
I am in school for baking and pastry and this is the closest thing I have seen yet to how I have learned to make meringues properly. My suggestion for those of you having problems with it taking so long to make would be to let the eggs reach room temp before you try to whip them. It makes the whipping process go much faster. - 06 Apr 2006 (Review from Allrecipes US | Canada)