The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First ITJB bake -- Almond Splats!

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Skibum's picture
Skibum

First ITJB bake -- Almond Splats!

Okay, they were supposed to be almond horns, but I had a great deal of trouble measuring the egg whites our properly. Even after beating, I would get blobs of albumen which would fluctuate the weight over and under and I finally thought, how big a difference would 4  - 5 grams of egg white make?  Oops! Any suggestions on the egg whites are appreciated. Perhaps I should have just thrown out the offending albumen strand.

I had to improvise using cold dough and spooning it out on to sliced almond covered parchment. The saving grace here as these splats taste wonderful! To borrow a line from Guy Fieri, you could spread the home made almond paste on a rubber flip flop and it would still be good. The ITJB adventure begins!

Best regards, Brian

dabrownman's picture
dabrownman

You heve outdone yourself this time. Just gorgeous but keep the flipflop outa there!  i want some kind of French toast out of them.,,,,

Happy baking ski

Mini Oven's picture
Mini Oven

differences in the test recipe to the published one...   I didn't test these but the secret might be in beating the whites stiff.  Do I have the right link?   Splats work for me and those look yummy!

http://www.thefreshloaf.com/comment/123360#comment-123360

Skibum's picture
Skibum

. . . on NY Bakes website. For a full recipe sugar 170g rather than the 340g published. I also used 4 - 5 grams more egg white than was called for and based on some of the results I have seen in the test thread, one needs to be pretty tight to the formula. Anyhow it was a home and baking day today and these overly sugary splats were hared to stay away from!