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You must try !!!

#3
Please let me know how - I've tried and failed twice now! :(
 
#6
Hi

4 egg whites
16 tbsp of SLENDER ( ONLY USE THIS)!!!

Preheat 100 C

Line baking sheet with non-stick baking paper

in large bowl ( must be clean and dry) whick egg whites into soft peak.
Whisk splender in a tbsp at a time till stiff then fold in remaining with a METAL spoon.
When whites become fluffy stop and lift up some mixture- it should stand up in stiff peaks. over-beating can lose air so check every few seconds.
Too much splender added at once will soften the whites and prevent crispness ect.

Beat mixtures together well after each addition but don't over-mix!

drop spoonfuls spaced apart onto paper using tsp for small or dessertspoon for large meringues.

Bake 90 min or UNTIL DRY and lift easily off paper( slow gentle cooking ensures they are light and dry with no stickness)

Cool at room temp


SYN FREE ON BOTH GREEN & RED and keep in a tin for about a week.......Hoorah !!!

I hope this helps

Phil xx
 
#7
I'm really worried about using splenda, there's load of bad things on the net about it.

Do you think it would hurt just to make these? Do you notice any side effects from having splenda, phil? anyone else?

xxxx
 
#9


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