Just a single trace of yolk in the separated egg white can seriously jeopardise the fluffy or stiff peak consistency of the whites during the whisking process. i made this mistake today... i wasn't able to get the required volume and consistency of the egg whites... as a result, the biscotti turned out crunchy and hard instead of light and crunchy...
~*Gram Biscotti*~
Hard and crunchy... but still edible... :p.jpg)
Check out the crispy almond slices on aunt yochana's blog to see how wonderful they should have been...
No comments:
Post a Comment