SC - Prince Biskets
david friedman
ddfr at best.com
Fri Jun 12 09:10:01 PDT 1998
At 10:25 AM -0500 6/12/98, Philip & Susan Troy wrote:
>Experience with other recipes suggests these should be dry, slightly
>hard and brittle, but not tough, as opposed to tender and slightly
>chewy, such as you might find in other egg-foam based biscuits, like
>macaroons, langues du chat, madeleines, and lady fingers.
I think "hard" comes closer than "chewy" to describing them--and they keep
forever.
>You might try actually beating the batter for an hour, and see what
>happens.
We have.
There is one noticeable change in texture of the batter towards the end of
the process.
David/Cariadoc
http://www.best.com/~ddfr/
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