tag:blogger.com,1999:blog-6825873049214102812.post4910357395708053892..comments2024-01-08T08:17:59.400-07:00Comments on Birgit's Daily Bytes: Low-Carb Meringues (LC, GF, SF)Birgit Kerrhttp://www.blogger.com/profile/07438221963298913119noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6825873049214102812.post-29370633610604434232014-03-24T22:20:34.067-07:002014-03-24T22:20:34.067-07:00Hi Soren, yes I would try longer. However, it'...Hi Soren, yes I would try longer. However, it's hard for me to gauge what else may or may not have happened <br />As for "being sure" that they will ever get dry - no. <br />I can only tell you of my own experiences and those of my recipe testers. And those meringues did get lovely and dry, just like regular meringues. <br />Did you use all the ingredients as stated or did you use Birgit Kerrhttps://www.blogger.com/profile/07438221963298913119noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-11716722783503136582014-03-24T21:17:27.026-07:002014-03-24T21:17:27.026-07:00Hi Birgit!
I was pointed to this recipe by folks ...Hi Birgit! <br />I was pointed to this recipe by folks at lcf forum... Im try to make sf meringues also. My first try had xylitol in them and after overnight, they were firmly stuck to the parchment, and leathery as you described. You think longer is the solution? I threw those out... <br />I just don't have faith that they'll ever get dry...? But you're sure they will? <br />Sorenhttps://www.blogger.com/profile/05449142796837679632noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-77700800050335284542013-08-10T08:38:29.470-07:002013-08-10T08:38:29.470-07:00Hi Expose Clothing,
I don't really know how yo...Hi Expose Clothing,<br />I don't really know how your oven or a food processor may affect your meringues. All I can say is, try it and let us know! :)<br />As for collapsing meringues, there can be a lot of reasons.<br />Overbeating can be a cause of collapsing meringue, not beating it enough can be too. Your equipment needs to also be COMPLETELY free of any kind of fat or oil, as that Birgit Kerrhttps://www.blogger.com/profile/07438221963298913119noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-77115419118944087232013-08-10T06:35:24.845-07:002013-08-10T06:35:24.845-07:00Hi Birgit, this recipe looks very promising for cr...Hi Birgit, this recipe looks very promising for cripsy meringues, however my oven doesnt have a good seal on it anything left in there is soggy by next morning, so i was wondering if a food dehydrator would suitable after baking to assist in creating the "crispy' meringue? also, what would cause a meringue to collapse when the oven door opens? does this mean they are not ready yet? Expose Clothinghttps://www.blogger.com/profile/17570314941412534480noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-61698801615957188662011-12-15T14:44:44.837-07:002011-12-15T14:44:44.837-07:00Thanks so much, Cyndi! I'm happy you're ge...Thanks so much, Cyndi! I'm happy you're getting something out of this blog! Happy cooking/baking!Birgit Kerrhttps://www.blogger.com/profile/07438221963298913119noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-4565829678866041972011-12-15T09:44:10.776-07:002011-12-15T09:44:10.776-07:00Wow. So I found your site late last night after f...Wow. So I found your site late last night after first stumbling upon “I Dream of Food All Day” (score!), and your blog hooked me; I stayed up way too late reading the awesome info. you have here. <br />I've been on Atkins for nearly a year (have read and seen most of Taubes’ research on the topic) and my interest in cooking and now baking have been ignited; but I am very inexperienced in Cyndi in Austinnoreply@blogger.com