How to cook/store meringues

babyb06

Used the recipe below to make meringues as I am on slimming world and this is a low calorie recipe, they were crispy when they came out of the oven (as they should be) with a little chewiness in the middle (although not quite as sweet as I would've liked - maybe more canderel needed next time).

I stored them in an airtight tupperware tub and the next night went to eat the rest and they had gone soft - there were 8 left and I could 'mould' them together into one big ball!

If anyone has any ideas it would be much appreciated as they would be my perfect treat!

Thanks



MERINGUES – syn free & will keep in an airtight tin for a week!

4 Egg Whites
16 tbsp Splenda (allow 4 tbsp per Egg White)

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Preheat oven to 110C
Line a baking sheet with non-stick baking paper.

In a large clean, greasefree bowl, whisk egg whites into soft peaks.

Whisk Splenda in a tablespoon at a time till stiff then fold in remaining with metal spoon. When whites become fluffy stop and lift up some mixture, it should stand up in stiff pointed peaks. Too much Splenda added at once will soften whites and prevent crispness etc. Beat mixture together well after each addition (but don't over-mix!)

Drop spoonfuls, spaced apart, onto paper using a teaspoon for small or dessertspoon for large meringues!

Bake for about 90 mins at a low temperature (or till dry and lift easily off paper). Slow gentle cooking ensures they are light and dry with no stickiness.

Cool at room temperature. Top with fresh berries and 2 level tablespoons of aerosol cream for ½ syn

mmmsnow

I've never made meringue with Splenda. We're on the Weight Watchers and meringues are only 1/2 a point if you use 225g of sugar with 4 egg whites then make 20 nests.

Anyway, you could try changing the way you are baking them. I usually heat the oven to 180C (160C fan) then turn it down to 120C (100C fan) and put the meringues in. We bake them for an hour and a half then turn the oven off but leave them in overnight to cool completely.

Our meringues keep in an airtight container for a week or two. We have lock n lock containers for them.