Tuesday, February 21, 2012
TWD -- Chocolate Truffle Tartlets
After the dough had been refrigerated the requisite time, I weighed the entire piece of dough, divided that by 6 and found that each piece of dough should weigh 2 3/8 ounces. I then rolled the dough using very little flour and a pasty cloth and rolling pin cover. This is also a Father Paul technique and one I've adhered to for almost 50 years.
What to do with all those left-over egg whites? I am freezing some to use as "glue" to adhere seeds to whole grain breads. I am also going to make meringue cookies with four of them. There are lots of recipes for meringue cookies on the internet. I think I'll try peanut butter. And, then, of course, there is always angel food cake.