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Attack meringue disaster

S: 10st9lb C: 9st3lb G: 9st5lb BMI: 24.4 Loss: 1st6lb(13.42%)
#1
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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missfitness25

last diet.......EVER!!
S: 12st9lb C: 10st11lb G: 9st0lb BMI: 25.9 Loss: 1st12lb(14.69%)
#2
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!
 
S: 10st9lb C: 9st3lb G: 9st5lb BMI: 24.4 Loss: 1st6lb(13.42%)
#3
would that have also made them rubbery instead of crumbly?
 

Maintainer

** Chief WITCH **
S: 141kg C: 49.9kg G: 36.3kg BMI: 17.7 Loss: 91.1kg(64.62%)
#4
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 ;)
 
S: 10st9lb C: 9st3lb G: 9st5lb BMI: 24.4 Loss: 1st6lb(13.42%)
#5
Thanks for the heads up x
 


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