Hi guys I'm sure I've seen a recipe for no check meringue but I can seem to find it!?

I need to make some for a party tomorrow can anyone help!? Xx

Found it haha was beginning to think I was imagining it!!

Xx

i never get mine to rise!

eh? meringues don't rise, they just dry out... are you whisking them till you can turn the bowl upside down skippy?

My meringues do rise/expand a bit if I make proper ones I've tried making the no check ones but they never turn out for me...I either burn them or undercook them

Yeah shoe mine are a bit gooey!! I think maybe the key is to keep them small and flat!! They taste fine tho!! Xx

hey,

Does anybody have the recipe?

x

Always fancied making these, just never got round to it ( i'm too lazy ) xx

Here's the recipe from no check low check book:

Baby Meringues
1 egg white
2 level tbsp heat-stable granualted sweetner (e.g Splenda)

Pre-heat oven to 110 degrees C/gas mark 1/2

Using an electric whisk on high speed, whisk egg white until fairly stiff. Add sweetner and continue to whisk at slow speed until standing in peaks.

Spoon out 8 heaped tablespoons of the mixture onto a baking tray lined with baking parchment. bake approximately 1 hour or until crisp and dry.

Good luck!

I know a few folk who have been able to make them and they are lush.

Have to say each time I try to make them myself they are a diasaster though.

Might try again now I have been reminded of them.

Do you have to use an electric whisk??? I don't have one x

might give them a go too , do you just put them on a baking tray to cook

I have only ever made them with real sugar. I was taught by a home economics teacher in the 80s (before the curse of GCSEs and 'cooking' with ready made products...). You have to have a scrupulously clean bowl and whisk. We used to use vinegar to clean them and then rinse really well. Any traces of fat from previous cake baking or from stray egg yolk will stop the eggs from whisking to proper stiffness. Then you have to whisk the sugar and whites until they are so stiff you can turn the bowl upside down without them falling out. (We had to put the bowl upside down over our heads in school!!). We did them with rotary whisks back in the day. I think it would be hard with just a balloon whisk and an electric one is easiest. Best to put greaseproof paper on the trey. How they turn out is a matter of preference but I like them crispy on the outside and slightly chewy in the middle (not as hard as the supermarket ones and not as white but 100 times nicer ).

thanks for that Ginfizz

that is where i am going wrong! i am balloon whisking!!!

gonna try again! x

hahaha!!! That's the same way as I was taught at school Gin...same era!! A pyrex or glass bowl is best too and I agree the whisk and bowl have to be spotlessly clean!!

I'm going to have a go at these as I've never tried making them

Yum! thanks for the recipe. I love meringues when they are crispy on the outside and gooey on the inside. I will try and make baby pavlovas (good ones of course )

xx

I'm sure it's cos it's with sweetener and not sugar, made plenty meringues with real sugar and they turn out fine!?

My no check ones are terrible and then I left them out overnight and they've gone all soggy!! Yuck!

I'm glad I didn't take them to my party!! Haha

Xx

Mine are the same as yours shoe