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January 31, 2010

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ralph lauren paris

Je crois que les faits écrits dans votre écriture-up est vraiment superbe. J'ai fait un travail sur une mission d'analyse préliminaire sur le sujet et votre blog m'a vraiment aidé avec de nombreuses considérations que j'ai eu. Je crée un document terme pour l'école et moi? Suis actuellement à la suite de nombreux blogs pour l'évaluation

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innkeeper

I went back and re-read the recipe. I can see how it might be confusing. Julia Child was somewhat unique in writing her recipes--she broke down the ingredients for each step, so if one step calls for 3 tablespoons of sugar and another calls for 2 tablespoons, she didn't just say "5 tablespoons, divided" as many do, and then leave you to figure it out. The sugar that gets added to the whites and yolks is granulated sugar; the powdered sugar is for sifting over the top of the ladyfingers just before baking. When a recipe calls for "sugar," you assume it's granulated. Otherwise, it should specifically say "powdered sugar" or "brown sugar." I really appreciated her first book--she had the ingredients broken out for each step with the directions to the right of it, and there were lines between each step. You can't get much clearer than that. Unfortunately, her editors (and convention) won out in later books, and they weren't published that way. And I'm unable to set it up that way on my blog.

Nikki

Hello, Thanks for posting, I was loooking for this online!! However, I do have a question, it says to add the sugar to both the egg yolks and whites. Which kind, regular or powered? How much in each step? Thanks for clarifying!!

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