Revolution Rolls problem

[SweetPixieChick]

I have made the revolution rolls several times now, and the first 2-3 times they came out great. But the last few times, they have come out flatter than they are supposed to, almost to the point of having to throw them out. Do you think it is just because we are in the rainy season here now? I have tried chilling the egg whites/bowl/whisk beater without any better results, and the recipe calls for cream of tartar already, so there is no difference there. Also, do you think the Splenda could be left out? Any suggestions are appreciated. Thanks.

Here is the recipe if anyone is not familiar with it:
Atkins Revolution Rolls
3 eggs, separated
pinch of cream of tartar
dash of salt
1 packet Splenda
3 Tbsp (about 1 oz) cream cheese

Preheat oven to 300 degrees. Whisk egg yolks, salt, Splenda and cream cheese. In separate bowl, beat egg whites with cream of tartar until stiff. Using a spatula, gently fold the yolk mixture into white mixture, being careful not to break down the whites. Spoon into 6 mounds on baking sheet sprayed with Pam. Bake for 30-35 minutes. Let cool for a few minutes on pan and then remove to wire rack and cool.

Makes 6 @ 0.7 carbs, 0 fiber, 58 calories, 4 fat, 3 protein.

[NulloModo]

The only thing I can think of, is that perhaps there has been a change in the freshness of your eggs?

[not2late]

Make sure you are beating the egg whites until they are very stiff peaks. I find if they're a bit underbeaten, they lose stability. I also add a pinch of salt to the egg whites (along with the cream of tartar). Salt will help to stabilize the egg whites too. You might also need to bake them a little bit longer. DON'T open the oven during baking time because they will fall.

Finally, if you really want to ensure stability, you can add a fiber, like a tablespoon of flaxmeal to the egg yolk mixture. Personally, I use one tablespoon Benefiber fiber supplement (it's hydrolyzed guar gum). IT thickens the egg yolk mix slightly.


And yes, you can leave the Splenda out. I do. I use a 1/2 teaspoon of onion powder or somekind of dried crushed herbs instead.

I also use them primarily as hamburger buns, so I bake them in a muffin top pan (its a speciality baking pan, you can find them online. I bought mine at atkins.com).

[not2late]

Oh i forgot to add.

Egg whites beat to a higher volume if they are at or near room temperature. So don't chill them before beating.

Make sure your bowls and beaters are very, very clean. Egg whites won't beat as well if there is any fat in the bowl or beaters.

[SweetPixieChick]

Thank you so much! I'll have to try them again in a couple of days. I use them for hamburger buns also. Nice to be able to hold a burger again!

[ana]

Humidity will definitely affect this type of recipe.
thank you for the recipe tho, I have been looking for this.
Good luck!

[not2late]

You actually want humidity. Like meringues, you don't want to open the oven while baking. But unlike meringues, you want the humidity to soften them once they are baked (otherwise they're too dry and crumbly to make an effective sandwich container).

[yuriyuri]

Ok..... i have a silly question.

Preheat oven to 300 degrees. Whisk egg yolks, salt, Splenda and cream cheese. In separate bowl, beat egg whites with cream of tartar until stiff. Using a spatula, gently fold the yolk mixture into white mixture, being careful not to break down the whites. Spoon into 6 mounds on baking sheet sprayed with Pam. Bake for 30-35 minutes. Let cool for a few minutes on pan and then remove to wire rack and cool

What does it mean to "fold the yolk mixture"??

Also, could i use anything in sub for cream of tarter...?

Thanks

[not2late]

http://www.baking911.com/howto_fold.htm

The cream of tartar helps to stabilize the egg whites and helps them to beat up. It's an acid. But you can leave it out without a noticeable difference.

Two alternatives are lemon juice or vinegar (I wouldn't use more than 1/4 teaspoon of either) or beating the egg whites in a copper bowl or copper lined bowl (you clean the bowl, then before doing the egg whits, you pour in salt and 1/4 or so of lemon juice, use a paper towel and wipe the salt-lemon juice around the inside of the bowel. Dump it out rinse thoroughly with cold water. Then put in your whites and start beating).

:wave

[Erasmus]

Also, could i use anything in sub for cream of tarter...?

A copper bowl will make a better job of it than any of the chemicals.

[SweetPixieChick]

I'm happy to say that I made the rolls again yesterday and they turned out very good!! We had burgers, so I was really wanting to have a "bun" to go with it. I didn't have the whites cold this time, and I left out the Splenda without any problems. Thanks for all the tips!

[yuriyuri]

wow, thanks for the great site not2late, and thanks for the idea Erasmus.

im not sure what to expect of these rolls, but im assuming something close to bread? yummm... hope so!

[SweetPixieChick]

wow, thanks for the great site not2late, and thanks for the idea Erasmus.

im not sure what to expect of these rolls, but im assuming something close to bread? yummm... hope so!

Really bland bread!! They look a little like a croissant but really don't have a lot of taste at all. Basically they are just a meringue that you've added cream cheese and the yolks. But they are nice as a burger holder!

[not2late]

add a pinch of salt and a pinch or two of onion powder---it won't taste like onion, but it gives it a more savory taste.

[yuriyuri]

not2late...

(you clean the bowl, then before doing the egg whits, you pour in salt and 1/4 or so of lemon juice, use a paper towel and wipe the salt-lemon juice around the inside of the bowel. Dump it out rinse thoroughly with cold water. Then put in your whites and start beating).

Do i wipe the bowl clean after rinsing it with cold water..?

thanks!