Re: frosting and egg whites

[Guest guest]

> Ditto re time needed . For years I could not beat egg whites to stiffness and

I am a fairly good cook until a close friend told me it takes several minutes,

maybe 10-15 of beating. I never waited long enough. Now I can make SCD macaroons

etc. So be sure and beat for a long time with an electric beater and you should

be fine. Good luck. There is also another recipe for icing that does not call

for egg whites. It is on www.comfybelly.com, not all SCD legal but close and can

adjust recipes, very delicious ones that my picky daughter loves; the fish

sticks with almond flour and chicken pot pie, great for leftover chicken and

chicken soup....I plan to try the icing soon cause my daugher hates the other

icings I have tried. I found the shortening at Whole Foods if that helps anyone.

I am going to use on Chanukah cookies this week...

Coconut_Flour_Persimmon_Muffins

Speaking of icings, I just made these muffins last night - well, actually, I

recently tossed my

muffin pan so I made it in a square cake pan - and they are great, the icing is

fantastic:

http://www.freecoconutrecipes.com/recipe_Coconut_Flour_Persimmon_Muffins.htm

Instead of cream cheese, I used a packet of farmer's cheese which I had

whipped ***by itself*** for at least 5 minutes in the cuisinart, scraping the

sides

down occasionally. (It won't work in a regular

blender - you have to use a food processor or an extremely high powered

blender - like a vitamix, I guess.) You know you are done whipping it

with the regular pureeing blade when the texture becomes smooth.

Everything else is legal as is, except leave off the sprinkle of cane

sugar at the end.

I know some of you think that coconut flour is grainy, but this came out

moist and delicious. So delicious that it's more than half gone already,

a bare 12 hours later.

Mara

[Guest guest]

I've always heard climate had something to do with it.  Very humid and rainy where I am--humid most of the year.  Does that have to do with meringues not turning out?  Just asking while it's on the lists...gave up on it summer before last ;-).

 

debbie 40 cd

 

> Ditto re time needed . For years I could not beat egg whites to stiffness and I am a fairly good cook until a close friend told me it takes several minutes, maybe 10-15 of beating. I never waited long enough. Now I can make SCD macaroons etc. So be sure and beat for a long time with an electric beater and you should be fine. Good luck. There is also another recipe for icing that does not call for egg whites. It is on www.comfybelly.com, not all SCD legal but close and can adjust recipes, very delicious ones that my picky daughter loves; the fish sticks with almond flour and chicken pot pie, great for leftover chicken and chicken soup....I plan to try the icing soon cause my daugher hates the other icings I have tried. I found the shortening at Whole Foods if that helps anyone. I am going to use on Chanukah cookies this week...

Coconut_Flour_Persimmon_MuffinsSpeaking of icings, I just made these muffins last night - well, actually, I recently tossed mymuffin pan so I made it in a square cake pan - and they are great, the icing is fantastic:

http://www.freecoconutrecipes.com/recipe_Coconut_Flour_Persimmon_Muffins.htmInstead of cream cheese, I used a packet of farmer's cheese which I had

whipped ***by itself*** for at least 5 minutes in the cuisinart, scraping the sides down occasionally. (It won't work in a regularblender - you have to use a food processor or an extremely high poweredblender - like a vitamix, I guess.) You know you are done whipping it

with the regular pureeing blade when the texture becomes smooth.Everything else is legal as is, except <vbg> leave off the sprinkle of canesugar at the end. I know some of you think that coconut flour is grainy, but this came out

moist and delicious. So delicious that it's more than half gone already,a bare 12 hours later. Mara