Chris in VA Posted April 8, 2012 Share Posted April 8, 2012 Any help? Quote Link to comment Share on other sites More sharing options...
chepyl Posted April 8, 2012 Share Posted April 8, 2012 What kind of bowl are you using? I find eggs and whipping cream do best in a cold metal bowl. Plastic does not work well at all, ceramic or glass is okay, but metal holds the cold and helps form peaks faster. Also, make sure you use the highest setting on your mixer. Quote Link to comment Share on other sites More sharing options...
Chris in VA Posted April 8, 2012 Author Share Posted April 8, 2012 Yeah, highest setting, cold metal bowl, room temp whites... Shoot. It's so disappointing. We walked thru the whole recipe and were so looking forward to this. Quote Link to comment Share on other sites More sharing options...
chepyl Posted April 8, 2012 Share Posted April 8, 2012 Unless there is something odd in the ingredients, I don't know what would cause them not to form peaks. Sorry the cookies are not working out :( Is there anything unusual in the mix? I have done it with sugar and a bit of salt. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted April 8, 2012 Share Posted April 8, 2012 Did you try adding a little cream of tartar? That can help; it's what I usually do. More ideas: http://homecooking.about.com/od/howtocookbasics/qt/beateggwhites.htm Quote Link to comment Share on other sites More sharing options...
JudoMom Posted April 8, 2012 Share Posted April 8, 2012 Yeah, highest setting, cold metal bowl, room temp whites... Shoot. It's so disappointing. We walked thru the whole recipe and were so looking forward to this. Did any water or yolk get in the whites? That can mess them up. Quote Link to comment Share on other sites More sharing options...
bettyandbob Posted April 8, 2012 Share Posted April 8, 2012 I don't know the recipe. You are beating egg whites? does it call for cream of tartar? Quote Link to comment Share on other sites More sharing options...
Chris in VA Posted April 8, 2012 Author Share Posted April 8, 2012 Guess we'll try again next year. I don't know why this is so bumming me out! They are just cookies that you make and read scripture along with the addition of each ingredient--then you put them in the oven overnight (turn oven off) and in the morning, they have puffed and are hollow inside to symbolize the empty tomb. I just so wanted to make these with dd, and she was excited, too. Quote Link to comment Share on other sites More sharing options...
besroma Posted April 8, 2012 Share Posted April 8, 2012 I know you said cold metal bowl, but did but did you try setting the metal bowl down in another metal bowl filled with ice? Sometimes that helps. Also, the bowl and beaters must be completely clean. Any trace of oil or fat from mixing something previously can cause them not to peak. Quote Link to comment Share on other sites More sharing options...
JessReplanted Posted April 8, 2012 Share Posted April 8, 2012 Our Resurrection cookies never turn out right, but we make them anyway. The kids still enjoyed eating them (even though they weren't hollow). Quote Link to comment Share on other sites More sharing options...
Melissa in Australia Posted April 8, 2012 Share Posted April 8, 2012 fresh eggs, straight form the hen will not form stiff peeks. They need to be at least 3 days old, a week old is even better. they also need to be at room temperature. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted April 8, 2012 Share Posted April 8, 2012 Here is another recipe with a similar idea: http://allrecipes.com/recipe/resurrection-rolls/ Quote Link to comment Share on other sites More sharing options...
Liz CA Posted April 8, 2012 Share Posted April 8, 2012 FWIW, mine formed stiff peaks but this morning the cookies were NOT hollow. Dh said they must be Easter Saturday cookies... Quote Link to comment Share on other sites More sharing options...
Mommy22alyns Posted April 8, 2012 Share Posted April 8, 2012 FWIW, mine formed stiff peaks but this morning the cookies were NOT hollow. Dh said they must be Easter Saturday cookies... Same thing happened here. Oh well, they're still tasty! Quote Link to comment Share on other sites More sharing options...
Teachin'Mine Posted April 9, 2012 Share Posted April 9, 2012 Sorry it didn't work out this year. I've never tried to make them, but I will try them next year if I remember. Not sure if this will help, but for whipped cream I use cold ingredients and a cold bowl, but for egg whites, I've found it's better to have room temp eggs and a warm bowl. Obviously even the smallest speck of egg yolk will prevent them from foaming, but even the slightest bit of dishwashing soap in the bowl can do the same thing. I always freshly rinse the stainless steel bowl in hot water and dry it well to make sure there's no residue. Hope they work the next time you try to make them. Quote Link to comment Share on other sites More sharing options...
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