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Attack meringue disaster

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*

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would that have also made them rubbery instead of crumbly?


** Chief WITCH **
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 ;)
Thanks for the heads up x

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