Protein brownie meringue-things (pic and recipe and stats)

Mandy_
on 9/21/09 12:17 pm - cincinnati, OH

I am so not a baker.

I managed to fudge this one up somehow.

the ones I put in the muffin pan came out ok visually but were dry as hell. (I did the 350 for 5 min. baking). the ones I put on the pan came out flat but shiny like meringue and so dry they weren't edible.

I'm going to open new baking powder tomorrow but wow yea...a pastry chef I am not.

Mandy, Mom to Jordan (5), Kaida (3) and Luken (born 12/5/09) Army wife! HW:351 / SW: 328 / CW:149/ Goal weight...what is that?

Lilypie - (Q3jk)

Cleopatra_Nik
on 9/21/09 12:51 pm - Baltimore, MD

RNY on 01/08/08

Hmmmmm...not sure if you used all the ingredients listed. Want somma mine? ;)

RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!

Mandy_
on 9/21/09 1:05 pm - cincinnati, OH

RNY on 07/22/08

did it just as listed except I used dark brown sugar instead of sugar twin. weird. :( yes I want yours.

Mandy, Mom to Jordan (5), Kaida (3) and Luken (born 12/5/09) Army wife! HW:351 / SW: 328 / CW:149/ Goal weight...what is that?

Lilypie - (Q3jk)

Cleopatra_Nik
on 9/21/09 10:24 pm - Baltimore, MD

RNY on 01/08/08

Hmmmm...now you got me curious. The only thing I can think of is that the sugar and molasses in the brown sugar caramelized and somehow got with the whey to become harder and drier. That's the best explanation I can give. I bake with brown sugar all the time (holiday cookies, for the divas, etc.) but only with real flour, never with whey.

RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!

Mandy_
on 9/22/09 12:29 am - cincinnati, OH

RNY on 07/22/08

Tried again. this time I didn't use any brown sugar and just doubled the splenda.

they still didn't puff up as much as I anticipated.

is yours a batter or a dough? Mine is coming out like cake/brownie batter. they taste a bit salty too, I wonder if I could just leave out the 1/4 tsp salt??

not bad though. I was able to get 12 mini muffin size out of the recipe. I used new baking powder. made sure I followed the directions exactly!

Mandy, Mom to Jordan (5), Kaida (3) and Luken (born 12/5/09) Army wife! HW:351 / SW: 328 / CW:149/ Goal weight...what is that?

Lilypie - (Q3jk)

Cleopatra_Nik
on 9/22/09 3:31 am, edited 9/22/09 3:32 am - Baltimore, MD

RNY on 01/08/08

Mine is dough like. VERY sticky. So much so that I had a hard time getting it off the spoon! But they baked up like a dream. I agree about the salt. I put it in mimicking a cookie recipe but mine weren't salty. If they didn't puff up much, use more baking powder. That creates the puff.

RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!

(deactivated member)
on 9/21/09 3:35 pm - Los Angeles, CA

RNY on 07/10/07

1 CUP of protein powder?

Or 1 SCOOP?

(I'll be making these tomorrow!)

Cleopatra_Nik
on 9/21/09 10:22 pm - Baltimore, MD

RNY on 01/08/08

1 CUP which is about 5 scoops or so...

RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!

oceanlady
on 9/23/09 12:28 pm - ME

RNY on 01/31/08

omg.....I just made these - I use 3/4 cup chocolate protein powder and 1/4 cup of Click (my addiction) - wow, all I can say is wow.

Now if I or someone could come up with a cream filling like for whoopies pies - these would be perfect.

Thanks so much for sharing.

Protein brownie meringue-things (pic and recipe and stats)

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Protein brownie meringue-things (pic and recipe and stats)