When baking, if a recipe calls for stiffly beaten egg whites to help make to make it light and fluffy:
- Do not cheat!
- Do not experiment with a recipe that you know works, when you are time poor and have a 40+ cupcakes to bake for a birthday!
- Do not think that you know bwtter than Martha Stewart and her esteemed guests.
- Do not, I repeat, do not expect this to work as a substitute for fresh egg whites.
Now I'm sure it makes a perfectly lovely pavlova. The mixture was thick and glossy, but it certainly didn't work in this capacity . . . for me anyway. Maybe it's just me. Maybe it's the humid weather. I don't know, but this is how they turned out:
I know what you're thinking . . . "Just fill that ridiculously huge sink-hole with frosting and no one will ever know!" right? Believe me folks, there ain't enough frosting in the world to fill these craters :(
So methinks it is off to
Woolies for a pack of these for the birthday boy to take to class on Thursday.
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