My book is officially broken in - I got chocolate stains on it :).
After reading that several people experienced overflows, I decided to make mine in my blender. To be honest, it seemed like a lot of extra work. I do like the "fluffiness" it has due to the air incorporation. I didn't have any bittersweet chocolate in the house but was able buy a fancy schmancy organic chocolate bar at our oh-so-chic community quick mart.
I used Splenda and halved the recipe - I bought some at Costco and need to use it up and there are only two of us to eat this. Turned out pretty good - not sure I'll make it again.
Doesn't this look pretty boring and pathetic?
Yeah, I though so too. Plus, throwing out that extra egg white did not appeal to my thrifty side. I whipped up the egg white (actually over-whipped) baked it at 250 for one hour and then left it in the oven for another hour. Now doesn't this look better?
Yeah, I thought so too!
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4 comments:
Great idea for the meringue! I ended up freezing mine--I've heard that egg whites freeze well. Your method is much tastier, though :)
HAHA! I think the cookbooks with stains are the best kind. Obviously that means they are used right? :)
Clara @ iheartfood4thought
Congratulations on "breaking in" your cookbook -- you can always tell the best ones by the stains and scribbled notes!
I agree, nice idea with the meringue! Welcome to TWD.
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