I have a recipe for a cookie that's almost like a meringue. I tried making it with packaged egg whites (not from fresh eggs) and, although the cookies tasted great, they looked like little flat puddles. I then read the side of the egg white package and it said that since the whites were pasteurized, they might not be suitable for stuff like meringues. I took a look at the cake y'all are talking about and it looks to me like the only thing that would give it any height is whipping the egg whites - I don't see anything that would make it rise. So, if you're using packaged egg whites, maybe they just won't whip up enough.
-------------------- [Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
LEGAL DISCLAIMER - This website is not intended to replace the services of a physician, nor does it constitute a doctor-patient relationship. Information on this web site is provided for informational purposes only and is not a substitute for professional medical advice. You should not use the information on this web site for diagnosing or treating a medical or health condition. If you have or suspect you have an urgent medical problem, promptly contact your professional healthcare provider.
Any application of the recommendations in this website is at the reader's discretion. Heather Van Vorous, HelpForIBS.com, and Heather & Company for IBS, LLC are not liable for any direct or indirect claim, loss or damage resulting from use of this website and/or any web site(s) linked to/from it. Readers should consult their own physicians concerning the recommendations on these message boards.
Previous
Index
Next
Flat
Threaded
Maybe this is the problem
Edit
Reply
Quote
