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-> Recipe Collection
-> Pesach Recipes
Torah
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 Wed, Feb 05 2014, 10:17 pm
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I tried to make two different Pesach nut cookie recipes from the Pesach Spice and Spirit. I used pecans in the cookies. I made these two recipes last year and they came out great(one with egg whites and the other with egg yolks). When I tried to make it this year, they were loose and would not hold their shape. In the end, I made muffins and cake with the batter. I'm wondering if anyone has made these recipes and can tell me how long you beat either the whites or yolks, what consistency it should be before adding the other ingredients. I don't have the recipes in front of me right now, but was hoping to figure this out. Could it be that I didn't beat the whites or yolks long enough. Last year I used almonds and this year I used pecans. Could there be a difference in using the two different nuts? Any advice would be greatly appreciated. Thank you.
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