Attack meringue disaster

Discussion in 'Dukan Diet' started by curvygirlie, 26 August 2011 Social URL.

  1. curvygirlie

    curvygirlie Full Member

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    well i've been looking forward to making them all week, used my butterscotch flavouring and the following;

    3 egg whites
    6tbsp fluff (aspartame sweetener)
    good pinch of cream of tartar

    stuck 'em in the oven for 45 mins @ 120c
    they smelled and looked lovely but oh my goodness they were rank! I actually tasted salt in there (from where, i have no idea)

    ended up binning the lot (made 12) :cry:

    i'm so pi$$ed off as was really looking forward to satisfying my sweet tooth *chews furiously on SF gum*

    :sigh:
     
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  3. missfitness25

    missfitness25 last diet.......EVER!!

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    Sorry to hear about your disaster.........but it was the cream of tarter which probably made them taste salty.........I just use eggs whites & sweetener!
     
  4. curvygirlie

    curvygirlie Full Member

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    would that have also made them rubbery instead of crumbly?
     
  5. Maintainer

    Maintainer ** Chief WITCH **

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    Dukan meringues aren't as good as "normal" meringues, of course, and I find I need to eat mine pretty quickly (or leave them in a warm oven), but I've never found them salty... (but, like missfitness, have never used cream of tartar in them).

    Forget "normal" meringue texture... and prepare to taste "Dukan" meringue texture. It perhaps helps to be forewarned ;)
     
  6. curvygirlie

    curvygirlie Full Member

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    Thanks for the heads up x
     
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