Meringue with sweetener???

Burlesque_Babe

I don't like egg whites and always throw them away when I do fried eggs (love the yolk though!!), but was thinking about using them to make a meringue. I'm on a diet though and thought about using granulated sweetener to make the meringue - would this work??

I've got 4 egg whites in a cup in the fridge and I've had a look at a few recipes online, but they all say I need cream of tartar, which I don't have - does anyone know it sweetener would work, and how much I'd need for 4 egg whites?? Often the sweetener recipes need loads more than you would for a recipe using normal sugar.

devon-gnome

Hi my daughter's on a diet and has twice tried to make meringues with sweetener. Unfortunately, both times, they were rubbery and wouldn't set hard.
She followed the recipe carefully so I don't think it's to do with sweetener quantity.

ellawood

Good question I would like to know too!

zzzLazyDaisy

Use Splenda. It is derived from sugar - no calories - and you use it exactly the same as sugar. I haven't made meringues myself, but I am told that they work out just fine.

devon-gnome

Daughter tried SPLENDA and COLOGRAN - rubbery both times.

Burlesque_Babe

I only had Asda granulated sweetener, but I've experimented and used about the equivalent of 3/4 of an American 'cup' as the recipes used different amounts. I'ts in the oven now, I guess if its a failure I've only wasted the sweetener as I would have thrown the egg whites away anyway......I'll let you know how it turns out!!!

Burlesque_Babe

Well, the oven is turned off now for it to dry out........although it looks nice and golden brown, it looks more 'foamy' than 'peaky'.....


EDIT: Just tried some - a definite thumbs down. Like rubber inside, definitely not like the Pavlova's I've made in the past a la Delia!!

Oh well, worth a try to fill a wet and windy Sunday afternoonn!