My oopsie on oopsie rolls

[livelaughlove08]

Help! I have gone through 3 batches of the revo oopsie rolls I think they are called that ... off of cleopahtra or something's blog... anyways its the one that uses 3 large eggs, cream cheese and cream of tartar. Can someone please help me as to what I'm doing wrong... they have come out very very crispy, flat and very thin. When I make them while putting them on the pan it seems like they aren't solid enough because on the instructions they should be where you can mold them but mine run together like liquid. Can you tell me if the egg whites and the cream of tartar are suppose to be merengueish texture like a stiff foam... also what is exactly folding... it says fold yolk mixture into the egg white mixture and this is where I think I mess up. Thank you soo much. Here is the recipie that I am talking about The Lighter Side of Low-Carb: The Sailor Scouts make my Revol-oopsie rolls!

[sadie147]

here is what folding is. http://www.atkinsdietbulletinboard.c...-fold-wha.html ("fold in" wha???) if you are not properly folding you will take the air out of the whites you have beaten

I've never made them, but i'd imagine the whites need to be fairly stiff. It sounds to me like you are not beating them stiff enough.

[hrgillespie]

I have only made these once but yes the egg whites should be stiff and form a nice peak folding is done very carefully as not to deflate the stiffness you just made. You add the egg yolks to the side of the whites and slowly fold them in not stir really fold like take half the mixture turn it over ect ........... Here's a link to beat the egg whites:

bakingsheet: Cooking School: How to Beat Egg Whites

Here is a video on folding ......... it's about pancakes but skip ahead and it goes frolm wisking the egg whites to a stiff peak and then folding them in the rest of the recipie ....... I watched it it's a very good example

HTH

Heidi

[honeybritches]

I made the rolls for the first time yesterday and they came out just fine. The trick is to beat the egg white until they're stiff, then carefully fold in the yolk mixture with a spatula. I added a lil dill to the yolk mixture and they were yummy !

Good luck !

[Elizellen]

I agree with the others - you do need to beat them till really stiff - enough so that you can tip the bowl upside down and they dont move! I use my food processor to beat the whites to save on the hard work!

The times I didnt make the whites stiff enough beating them by hand I cooked them in yorkshire pudding tins (muffin top pans) to keep their shape and thickness.

[livelaughlove08]

I made them yay!!... I think I added to much cream cheese all the other times and didn't beat the egg whites stiff enough but got it this time... any tips on how to store them... because i put them in a ziploc bag and even though i left it open they got a little moist

[matawguro]

Originally Posted by livelaughlove08

... off of cleopahtra or something's blog...

That would be Cleochatra, Queen of Denial. Some of her old posts are stickied around here somewhere.

I've been wanting to try those oopsie rolls, but I have no idea where to get cream of tartar.

[Elizellen]

We buy ours in the baking section of the supermarket - near the baking powder etc, Robbie.

[honeybritches]

I've been wondering how to store them as well. I put them in a paper bag and folded over the top to seal it....they weren't moist, but they weren't in their long either !! lol....

[sugarsack]

cream of tartar is in the spice section.. its usualy alphabatized... you only need a very small bottle..

store in zip lock bags with paper towels between the rolls.. they are always better the next day

try them for french toast - dip in beaten eggs, fry, eat with sugar free syrup.. you wont know that you didnt use bread.. yum