*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My daughter and I love the tiny sugar-free meringues that we purchase at the supermarket. We adjusted this recipe using Splenda sweetener and assorted flavorings including pineapple and lemon extracts. After baking in our convection oven at 300 degrees for thirty minutes, these little meringues were just like the supermarket variety, except much cheaper. Yum. A tasty, simple indulgence that doesn't affect our waistlines!
so instead of sugar i used splenda and insodoing lowered the calorie count per giant meringue (not mini at all!!)!! i wanted something sweet and crunchy for my new healthier regime and these fit the bill. melt in your mouth and cotton candy like...i did add 1/4 tsp lemon zest and next time would put more while probably halving the splenda because these were VERY sweet. i liked when the center was gooey AND when it solidified. who knew meringues were so easy?
Made with three egg whites, "Armando's Mexican Natural Vanilla," and 1/4 cup of "Splenda Sugar Blend," these mini meringues are reminiscent of the angel food candies that are in grocery stores at Christmas time. Delicious! Agreed, best to bake at a lower temperature (200-250) as they do brown quickly.
LittoBubbo you might want to get an oven thermometer and check the actual temp inside your oven against what you're setting it at. It sounds like you're baking them at WAY too high a temperature. 300º is a little high for any kind of meringue recipe to cook properly though. At a lower temp the inside gets a chance to dry out before the outside browns or burns. Don't forget - egg whites and sugar both burn easily. If you like a chewy interior go with the 300º and shorter baking time and know that the insides will be moist and chewy. If you like them cooked completely and prefer them crispy all the way through go with 250º or so and bake longer and slower.
Perhaps it was my oven but these were already evenly browned 20 minutes in so I turned the heat off and let them finish as they cooled. Even if the meringues didn't turn out as planned the brown was a lovely color so I was pleased. Another problem I had was that they were not baked through and through. so they were crispy on the outside and chewy on the inside. I think this is because I was making meringue cups and ended up making them twice as large as they should be. This leads me to my next comment: If you've never made meringues before you should expect them to expand quite a bit in the oven. You wouldn't think something with so much extra volume beaten into it could fluff up even more but it can. So be careful when spacing them. All in all a satisfying result. Despite the 2-in-1 texture and early browning this recipe was a success: the flavor was 10 times better than any store-bought meringues that I've tried.
WILL SOMEONE PLEASE HELP ME? whenever i try to make these.. dey turn brown and dey burn on the bottom like crazy and are really undone inside.. and when i open the oven door they deflate and turn rock hard! someone PLEASE help me. ive been at it for three weeks and iVe gotten NO WHERE!