Playing With The Taste Of Ri
Baking By windycitybaker Updated 15 Feb 2010 , 4:56am by windycitybaker
In an attempt to make my RI taste better, I just used pasteurized egg whites for the first time in my RI and loved the way it came out. Still wondering if there's a way to cover up what I consider the "raw" powdered sugar flavor. I used a good-quality vanilla, and that doesn't seem to be enough. Any ideas?
I put in a little lemon flavoring, and that seemed to make a huge difference in the taste. Anybody else put a flavor in that masked the raw sugar taste?
I use lots of different flavorings in my RI... Spices Etc. has a great selection of natural flavorings. Some of my favorites are the chocolate, clear vanilla, amaretto, raspberry, cherry, maple, and caramel - yum!!
I did get some from Spices Etc a couple months ago...guess I'm on the right track! Thanks for the ideas, ladies!
I love using Almond extract.and OP are use sifting your powdered sugar. When I first started doing cookies I made the mistake of not sifting.
No, I haven't been sifting. Does sifting change the flavor? Never would have thought of that...
No, I haven't been sifting. Does sifting change the flavor? Never would have thought of that...
I think it does and it gives a nice consistency. Also if you use meringue powder, whip it first with hot water.
Thanks for that idea...I'll try sifting the sugar next time. I've used meringue powder in the past but this week, I tried making RI with pasteurized egg whites.
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