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Post by Blessed Beyond Measure on Jan 28, 2013 9:41:36 GMT -5
Traditional ones are airy and crispy, but solid. You can snap a bite off.
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Post by Pearl on Jan 28, 2013 11:18:17 GMT -5
I think the truvi is needed so they don't break apart. Those who don't like that could purchase non gmo erythritol or xlyitol and use the nustevia in combination to the measurments outlined in the FAQ board under stevia.
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Post by cathy1971 on Jan 30, 2013 5:10:06 GMT -5
I tried these again today and they were a much better texture. I think I just turned the heat off the oven too early last time as they were getting quite brown. The children enjoyed them!
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Post by rawbean on Feb 27, 2013 15:05:03 GMT -5
I just made these today and they were definitely chewy. I used a home "truvia" and a little extra xylitol and powdered stevia. The texture reminds me of angel food cake. The flavor is fabulous, but I was kind of wanting a traditional meringue crunch. I bake them the alloted time, but they sat in the oven longer than 2 hours because I was out of the house. Any ideas?
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Post by Emily on Feb 28, 2013 19:54:06 GMT -5
You could either bake them a bit longer, or make them smaller. Mine get a good crunch as long as I make them small enough. I love it.
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Sophia
Junior Member
Posts: 162
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Post by Sophia on Jul 2, 2014 7:20:04 GMT -5
I would use one of the two thickeners, usually there is powdered sugar and cream of tarter to make them stiff. I tried without the xanthan, they were really bad. Is cream of tartar on plan?
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Post by steffanie3 on Jul 5, 2014 22:50:31 GMT -5
Yes, it is fine to use, I found out after I posted that,
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