hondapeeps
Gold Member
Here you go toots xx
Splenda Meringues :
2 egg whites
half a teaspoon of cream of tatar
12 flat teaspoons of spenda (it suggested 15 but that's too sweet for me).
Whisk the egg whites until soft peaks
Add the creme of tatar and the spenda a bit at a time (I make mine in the Kenwood) until silky and stiff peaks.
Pipe or "bung" on to grease proof paper, bake at 70 degrees c for 2 hours.
They keep in an air tight container for up to a week
xx
Splenda Meringues :
2 egg whites
half a teaspoon of cream of tatar
12 flat teaspoons of spenda (it suggested 15 but that's too sweet for me).
Whisk the egg whites until soft peaks
Add the creme of tatar and the spenda a bit at a time (I make mine in the Kenwood) until silky and stiff peaks.
Pipe or "bung" on to grease proof paper, bake at 70 degrees c for 2 hours.
They keep in an air tight container for up to a week
xx