Meringue Swirls

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I'm a first timer and they tasted fabulous. easy too

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great recipe, easy to make,they didnt turn out quite as pretty as the picture. I ate the whole batch myself. I did find that you have to keep them in an air tight container, they get soggy quick if you dont

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I made these last Christmas on a whim when I saw them in the magazine. They turned out fantastic and I made them several more times during the holidays. However, I noticed that when I cracked fresh eggs and used the fresh whites, they baked white and crispy. When I used a container of egg whites the next time I made them, they browned a bit more when baking and had a chewier texture, so keep that in mind when you make these. Either way, they were beautiful and tasted good. I used a piping bag, but you have to work quickly or they soften and begin to lose their shape-the fresh egg whites definitely held up better in this case.

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Great taste, but I always have to bake mine for a few hours and then keep in the oven with the heat off for a few hours after that for them to get completely "done" (crunchy.

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Yum!

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These were tricky to make, and they did not look nearly anything like the picture. They were very sweet but tasty- just did not come out pretty.