Wed, Feb-27-08, 19:31
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Senior Member
Posts: 9,425
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Plan: ?????
Stats: 239.9/196/145
BF:
Progress: 46%
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Quote:
Originally Posted by behin
One note, I substituted the cream of tarter with vinegar.
As for the seperating the eggs, I used a pasta strainer, and it worked fine. I've also heard of cracking the egg then reaching in with a spoon and pulling out the yoke.
As for stiffening the eggs, the eggs actually seperate better cold, but stiffen better at room temperature.
Lastly, a tip from my grandma, if you don't have a mixer, you can use the shaking method. Just put the egg whites into a container, only fill it about a quarter of the way full of egg whites max, because they expand and you need room to shake. Put a lid on the container and start shaking! This works in jars, tupper-ware, etc. I successfully used a similar recipe to this for about 60 servings of diabetic rolls, and I used a 2 gallon gatorade jug. Be creative! Not to mention, this is good exercise, and kids love to shake it! Just make sure the lid is on TIGHTLY.
Ohh, and to boot, I used splenda brown sugar and it was great!
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I used vinegar also and it seemed to whip up MUCH faster.
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