Comments on: Bûchettes de Noël

By: penny aka jeroxie

penny aka jeroxie — Thu, 17 Dec 2009 20:49:25 +0000

I still need chocolate with this.

By: Bianca @south bay rants n raves

Bianca @south bay rants n raves — Thu, 17 Dec 2009 19:06:24 +0000

I’ll have my husband attempt to bake this for my party… he’s the baker, I’m the cook!

By: Alta

Alta — Thu, 17 Dec 2009 18:12:36 +0000

Oh, I bet these are all too easy to eat! I’d probably grab one too many. Love them!

By: Shirley

Shirley — Wed, 16 Dec 2009 03:44:53 +0000

Lovely cookie. Thanks for the tip on “old eggs”. Interesting.

By: Drick

Drick — Wed, 16 Dec 2009 00:56:40 +0000

you are so full of it – information I mean…. every read is like an education for me. This is a really cool treat. Thanks, Ryan for all you share…

By: pegasuslegend

pegasuslegend — Tue, 15 Dec 2009 23:45:11 +0000

oh boy sounds great never had this!

By: Shelly @ EC Pursuits

Shelly @ EC Pursuits — Tue, 15 Dec 2009 22:47:55 +0000

what a fun, playful cookie!

By: Ryan Boudreaux

Ryan Boudreaux — Tue, 15 Dec 2009 21:49:03 +0000

@The Chocolate Priestess,
To answer your question, for smooth meringue cookies, older eggs are preferred to fresh. However, in stores most eggs are a few weeks old, indeed. But here is the rub, most store bought commercial eggs are sprayed with a substance that seals the shell to extend the shelf life, so the egg whites do not “age” much. According to Rose, the best way to “age” egg whites is to whisk it lightly to break it up and then allow to sit covered overnight at room temperature. Or freeze the egg whites for several hours, defrost and then allow them to come back up to room temperature, covered.

By: The Chocolate Priestess

The Chocolate Priestess — Tue, 15 Dec 2009 21:09:48 +0000

May I ask what you define as “old egg whites” just to clarify?

By: averagebetty

averagebetty — Tue, 15 Dec 2009 19:22:48 +0000

Love the “quick tips” you give too!