Oh wow! Thanks a bundle. I've made the merengue cookies with your recipe, and usually they come out fine. Once in a while they have collapsed, but they've still tasted all right. The soft merengue for lemon merengue pie has always been a tearful shrinking disaster. The great thing is that now I have a few options for curing that problem. Can't wait to try 'em out. BTW: I've always used the egg whites pretty much out of the fridge, -- too impatient to wait for room temperature -- always used a metal bowl for mixing and always added sugar slowly. Never even knew that plastic was a no-no. FYI: KAF is one of my favorite web sites. I have recommended it often to family and friends.

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