I made these a couple of weeks ago, not by choice but by accident and they were not all bad!
We have a double oven and I make meringues in the bottom oven using the fan. I preheat the oven to 160C, reducing to 97C when I put them in, wedging the door open, they take several hours to dry out. This time however, I turned the dial for the top oven by mistake and the oven was not even on! Which meant of course that the meringues continued cooking at 160C! Some hours later, my wife called me, saying that there was a strange smell in the kitchen and would I please have a look. Anyway, I took the meringues out and left them to cool a few moment and when we tried them they were caramelised inside but tasted quite good so we put them into the airtight box and ate them as usual.
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