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rhumy

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  1. just a little note...some egg white powders contain glycerin which will actually cause your egg whites to just sit there and never, ever whip up. But the pure stuff works like a charm, just check the label.
  2. if you make almond croissants be sure to sprinkle (or brush) some rum (or brandy?) on the cut halves. I wouldn't have my croissant almonde any other way. I think you could freeze these after you prep them and bake them off later. Has anyone done this, or is it a bad idea?
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