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OK--taking a poll here..... - Page 4

post #46 of 47
I have powdered egg whites, but no meringue powder. If I use that and add the cream of tartar and add my own flavoring, will that work in Antonia's recipe?

By the way, my can of powdered egg whites was $8/8oz... not so cheap here (my husband almost refused to buy it for me) but it has about 2 cups in the container, so maybe 32 tablespoons. Definitely not as cheap as whole eggs, but way more convenient.
Anna (105 lbs lost since June 1, 2009)
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Anna (105 lbs lost since June 1, 2009)
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post #47 of 47
I think the choice in icing here very much depends on what kind of decorating you want to do. I've used both types of icing, mostly Toba's at first because that's what I learned first. When I want to do "wet-on-wet" color techniques (see the cookies in my photos), I use Toba's. I always let it dry overnight before stacking and packaging, but that's not really any different than Antonia's. The icing remains soft to the tooth and doesn't require any special ingredients, so I think it's really nice. That being said, I've used Antonia's for the last several batches of cookies and I've gotten very nice compliments on them as well. I find that it dries fairly quickly, or at least dries enough for you to decorate on top after only about an hour. Both recipes IMO lose the bright shine that they have initially, so I'm not always as happy about the colors in Antonia's after it dries. Just my two cents.
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