<sniff!> I converted a recipe.....

[Guest guest]

I converted a recipe for cookies; I have to say that I never made the

original in the first place, so I don't know if the original would

have or not done this. But this is what happened: My cookies went

flat.

The recipe calls for two egg whites beaten to stiff peak to which

incorporate, flour, sugar, orange peel and nuts. I sub the flour

using gf flour mix and sweet rice flour, diminishing the sugar a bit

(usually regular recipes are too sweet for me anyway and I always

reduce that), and used four whites, because the mix absorbed the

first two, and it needed to be " fluffy " .

They tasteed great, but look ugly: instead of " lady fingers " look,

they seem like a whole " blob " that took over my cookie sheet.

Was it too many whites, not enough sugar-really I only held back 1

1/2 Tbsp-or the flours? Or was it that the first whites went " down "

so I added two more but the damage was done?

I didn't use xanthan gum because the dose wasn't either a whole cup

of flour....Any suggestions?

I really liked the cookies! <sniff!>

Thanks Cristina-WA

[Guest guest]

Cristina, did you 'fold' in the beaten egg whites for just stir them into

the other ingredients? I am not great at folding in the stiff beaten egg

whites and usually pass up these recipes because of it. I have found some

recipes spread for me but if I freeze the dough first it does much better.

Betty

[Guest guest]

> clould you explain folding in-as to how it would be different from

stiring

> in gently? I thnk that may be why my last converted recipe failed

too-I

> really had no ideea how to fold in so I just gently stired. Lis aF

*Folding in* means that you have to incorporate the eggs from the

bottom up not round and round. That is, put in a little at a time and

gently " work " the mixture from the bottom w/o giving heavy

strokes.The stirring round and round, makes the beating of the eggs

go " bye bye " and you might have as well just stir the whites in w/o

beating them first. )

The thing is, that I did fold in! Just probably there were not

enough eggs for the recipe, since the gf flours were not wheat flour

and absorb different amounts of liquids.<sigh!>

Cristina-WA