When I saw Puertorican in the recipe I had to try it. I was not disappointed at all. These are exactly the same I use to eat at the bakery back home. They melt in your mouth. My only suggestion is that I left them in the oven with the oven off, until they cooled down. It helps in them to get completely dry before removing from oven. Thanks so much! :
Wonderful! I've made this recipe twice now once with orange zest and once with lime zest and it was delicious each time. Crunchy on the outside soft in the middle - perfect!
I loved the hint of lemon in the recipe- it was like eating a piece of lemon meringuep pie! I think next time I makes these I'll divide the batch into 3s and put lemon zest in one, lime zest in the another, and orange zest in the third for a nice, light variation.
I didn't have parchment paper on hand so instead i greased a pan and placed it on the top rack. Also i didn't have any lemon zest on hand as well so i added vanilla extract and mini chocolate chips.
Truly authentic merenges. (crisp outer/moist center..the way they should be) I haven't tasted Merenges this good since I bought them years ago at a fancy bakery. 275degrees, for 30 min., was perfect!! I did use the parchement and they practically slid right off when done. I too substituted vanilla extract for the lemon zest. I will be making these often!
Wow!! These are just like the merenges from the Cuban bakery that I love. The only thing I changed was to add vanilla rather than the lemon zest. MMMmmmm. crispy on the outside soft and chewy on the inside. Perfect!!! I will make these every time I have extra egg whites.
They were a little too sweet for me. I wish I would have put in 1/2 or 2/3 the sugar.
I added lemon extract with the zest. They melt in your mouth.
Stars completely for the taste and being forgiving. Mmmm. They're like lemon flavored bites of air. The first time I made these I didn't whip the egg whites long enough. For other newbs to meringue it should kinda be shiny and ribbony a little bit like marshmellow fluff. The second time they came out much better. It is a forgiving recipe all in all even if you mess up the whipping like I did.
