|
Post by ma2girls on Jan 22, 2013 14:54:09 GMT -5
Does it really matter if I use xanthium gum powder to make these? I don't have any on hand. I'm guessing its just for shape but maybe there is another purpose?
Thanks
|
|
misty
Junior Member
Posts: 120
|
Post by misty on Jan 22, 2013 15:03:18 GMT -5
Also my question is - how many should a single batch make giver or take? And how many then would you say is ok to eat for a snack?
|
|
|
Post by thinkspeak on Jan 22, 2013 15:10:22 GMT -5
These are really fun to make and eat. I gave one to each of my kids once they were finished. My little girls (ages 8, 5, and 3) just laughed and laughed because they kind of just puff in your mouth. It was so cute!
Anyway, I can't answer your question about xanthan gum. I used gluc instead, seeing as I didn't have any xanthan, and they turned out great. I assume they (xanthan and gluc) are interchangeable. If you would make these the traditional way you would use a bit of cream of tartar which helps the egg whites keep from collapsing. I assume that the xanthan gum or gluc would perform the same task. However, I don't whether or not you could leave it out.
I would say that you could eat as many of them as you wanted, seeing as they are almost entirely protein.
|
|
|
Post by ma2girls on Jan 22, 2013 15:12:07 GMT -5
Thank you thinkspeak. I do have gluc, so maybe I will try that.
|
|
|
Post by steffanie3 on Jan 22, 2013 17:02:30 GMT -5
I would use one of the two thickeners, usually there is powdered sugar and cream of tarter to make them stiff. I tried without the xanthan, they were really bad.
|
|
|
Post by Pearl on Jan 22, 2013 19:12:37 GMT -5
either gluc or xanthat keeps them from flopping.
|
|
|
Post by ma2girls on Jan 22, 2013 19:32:51 GMT -5
I figured that's what it was for. Thank you. made them with gluc and my children are trying to devour them all
|
|
|
Post by thinkspeak on Jan 23, 2013 8:23:44 GMT -5
Oh, I'm so glad it worked out for you. I like them better with some unsweetened shredded coconut in them, it gives them something to bite into...but they are flatter than without. However, when I add the coconut I assume they are S not FP because of the fat in the coconut.
|
|
misty
Junior Member
Posts: 120
|
Post by misty on Jan 24, 2013 14:17:05 GMT -5
Can you make these into other flavors?
|
|
|
Post by Blessed Beyond Measure on Jan 24, 2013 15:47:04 GMT -5
I didn't any thickener. They turned yellowish brown and if you touched them, they turned into crumbs. Either it was because of no thickener, I only used nunaturals or because I used the convection on the oven.
Any idea which one was the problem?
|
|
misty
Junior Member
Posts: 120
|
Post by misty on Jan 24, 2013 15:51:54 GMT -5
I don't know that sounds exactly like what mine looked like and did. To the point I had to put them somewhere no one would bump them cause they just turned into dust.
|
|
|
Post by steffanie3 on Jan 24, 2013 15:58:12 GMT -5
No thickener.
|
|
|
Post by ma2girls on Jan 24, 2013 16:01:08 GMT -5
Mine we're quite dust like but definitely delicate... I wondered if I beat them too dry?
|
|
|
Post by Emily on Jan 24, 2013 16:14:45 GMT -5
They will be dusty tasting if they are too flat, or cook too long. I rather like them that way though.
|
|
|
Post by cathy1971 on Jan 28, 2013 7:53:44 GMT -5
Are these meant to be crunchy? Mine were a bit chewy. Not sure if cooked long enough. I did oven dry them for two hours though. What should the end texture be like? Thanks.
|
|