I didn't make these right the first time and they came out flat. I didn't realize the egg whites needed to be treated like I was making a meringue. Once I had them at room temp, perfectly yolkless and without moisture, and beat the batter until fluffy (ten minutes by hand with a whisk) they were great. I also noticed most of the fat is from the nuts. I haven't tried making it without, but could be a good low fat treat if that works. Great for Pesach!! They don't taste unleavened.
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PinkCamel Posted: 03/01/09