How should I incorporate separated eggs in a cookie recipe without instructions?
I found a partial (ingredients only) recipe of my Mother's that called for 3 eggs separated for an "Italian Cookies" recipe. I would love to try it but without any instruction\directions how would I manage this ingredient?
Other ingredients include:
10 Tbsp. butter
1 1/4 c. sugar
beat 2 minutes
1 tsp vanilla
1/2 tsp salt
1 tsp lemon zest
3 c. flour
bake 350 15-20 minutes.
That's all I have.
Best Answer
I'm going to suspect you beat the whites (all clean, no fat, no grease, no bits of yolk) to at least soft peaks, possibly stiff peaks, and fold in to the rest - cream the butter & sugar (that's the beat 2 minutes step), add the yolks, add the remaining ingredients, fold in the whites. This is a fairly standard method of using beaten egg whites for a sort of "leavening" by expoiting their trapped air bubbles.
I'd be prone to putting some of the sugar and the vanilla and possibly the zest right at the end (it's got some oil so that's a little risky) in with the whites, but the way you have presented it does not seem to suggest that.
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Why should you add eggs separately to your cookie mixture?
The same principle applies here: If you add all your eggs slowly, it will give everything a chance to get to know each other, mesh together and become one. If you add the eggs all at once, the butter-fat mixture won't be able to absorb it all and won't create a nice suspension.What happens if you add another egg to cookies?
The protein in the yolk heats up and turns into a "gel-like substance," which allows for a super soft texture once fully baked. The more eggs you add, the more chewy and almost cake-like your cookie will be.Can I add another egg to my cookie dough?
Yolks, where all of the fat is in an egg, increase richness, tenderness and flavor. Therefore, if you put an extra egg, you will get a chewier cookie. I do it all the time. If you put less, you will get a more crumbly cookie.What can you do with egg yolks after separating?
If a dish calls for separating eggs, don't throw one half away....Top 6 ways to use up egg yolks10 Egg Separating Tricks
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Answer 2
I would suggest:
- Mix egg whites, sugar, vanilla - granularity of sugar will incorporate air into egg white
- Add butter (room temp or browned) - everything will thicken
- Lemon zest can go into any of the above steps
- Add flour - you may want to hand-mix and leave little dry flour
Of course, refrigerate and bake the next day.
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