Making the meringue took longer than I expected. I never did get stiff peaks. When they came out of the oven, they were very pretty. They really were crispy on the outside and light on the inside. They were fantastic with a steaming cup of coffee.
Following another reviewers advice, I upped the oven temp and cooked for one hour then just left them in the oven for another hour! These are perfect for the bed time chocolate cravings I always seem to have! :) Thanks for posting! Made for PAC Spring 2010!
I just made these for the second time-the first attempt was a flop! The cooking time had to be changed to 225 degrees for and hour and then I turned the oven off and left them in the oven for another hour. The end result was GREAT!!! I used measurable splenda in place of the sugar so I could have these on my WW diet. My calculations show that I can eat the whole batch for less than 2 points!
The instructions are very clear and it is easy to make. The result however was not what we had expected. After three hours drying in the oven the cookies were brittle on the outside and rock-hard inside. I think it is better to bake the meringues (at 225F, 110C, for 45 minutes to one hour) than to let them dry at a lower temperature. Unfortunately we had to discard all the cookies. I am sorry for the low rating but I do thank you for posting.